Easy Bouillabaisse

Serve with bread: After you put the seafood in the soup, preheat grill or oven broiler to medium-high. Spread cut slices of bread with olive oil and lightly salt. Place on grill.Grill 2-3 minutes or until golden. Watch carefully so it doesn’t burn.

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and smashed
• 1 Leek chopped, save some of the fronds for garnish
• 1 small fennel bulb, core and chop
• Leek split in half lengthwise and then split each half in half
• 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
• 1 orange zested and 2 Tbps orange juice
• 2 (14-ounce) cans whole peeled tomatoes, in juice
• 8 oz bottle clam juice
• 1 cup stock
• Trader Joe’s Seafood Blend of shrimp calamari and bay scallops
• 1 bunch parsley, chopped

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, leeks, and fennel and sauté until tender, 5 to 10 minutes.
2. Add the saffron, orange zest, tomatoes, stock and clam juice.
3. Bring to a boil and cook until the liquid is reduced by about half, about 20 minutes.
4. Reduce heat to medium and add the seafood and parsley. Stir, reduce heat, cook until seafood is cooked, about 2 minutes. Do not overcook the seafood or it will be tough.