Name: Bouillabaisse, Simplified
Yield: Makes 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, peeled and smashed; 1 large onion, peeled and sliced; 1 small fennel bulb, thinly sliced; 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional); 1 strip orange zest; 1 (14-ounce) can whole peeled tomatoes, in juice; 6 cups seafood stock (sold at most fish markets) or clam juice; Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels; 1 bunch Italian parsley, chopped

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Bouillabaisse, SimplifiedMarcus Nilsson

You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.

Recipe notes

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