Ingredients

Sauce (optional) ~ Roasted Red Pepper Sauce 2 Tbsp. mayonnaise, preferably homemade ~ Pinch of minced garlic Bouillabaisse 2 Tbsp. olive oil 1 fennel bulb, thinly sliced 2 leeks, white and tender green parts, trimmed and cut into coins (or use onions) 1 Tbsp. minced garlic ~ Zest from 1 orange ~ Big pinch of saffron (optional) 1 dried hot chile, or a pinch of cayenne, or to taste 1 sprig fresh tarragon (optional) 2 cups chopped tomatoes (canned are fine; drain them first) 1½ lb. small red or white potatoes, peeled if you like and cut into wedges 1 lb. almost any seafood (like monkfish, cod, scallops, squid, or shrimp), peeled, skinned, boned, and cut into chunks as needed 2 carrots or parsnips, cut into coins 2 stalks celery (with the leaves if you like), cut into chunks ½ lb. sugar snap peas or snow peas (optional) 2 cups vegetable, shrimp, or fish stock, dry white wine, or water, plus more as needed ½ cup roughly chopped parsley leaves, or use chopped chervil or fennel fronds if you like ~ Salt and freshly ground black pepper 1 or 2 whole-grain baguettes, cut crosswise into slices and toasted if you like (optional)

Description

Sauce (optional) ~ Roasted Red Pepper Sauce 2 Tbsp. Mayonnaise, Preferably Homemade ~ Pinch Of Minced Garlic Bouillabaisse 2 Tbsp. Olive Oil

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