Ann's Christmas Eve Bouillabaisse - A Festive Seafood Delight

This recipe for Ann's Christmas Eve Bouillabaisse is a perfect dish for your holiday feast. Made with a variety of fresh seafood, aromatic herbs, and a flavorful broth, this bouillabaisse is sure to impress your guests. The preparation time is approximately 60 minutes, and the recipe belongs to the category of seafood dishes.

Ingredients

• 2 pounds mixed seafood (lobster, shrimp, mussels, clams, fish fillets)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 cup diced tomatoes
• 1 cup dry white wine
• 4 cups fish or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Crusty bread for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and fennel bulb. Cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, white wine, fish or vegetable broth, saffron threads, dried thyme, and dried parsley. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to blend.
5. Add the mixed seafood to the pot, cover, and cook for an additional 10 minutes or until the seafood is cooked through.
6. Serve the bouillabaisse hot with crusty bread for soaking up the flavorful broth.

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