Preparation
- Clean the mussels and clams: Scrub them thoroughly under cold running water. Discard any open or broken shells.
- Chop the vegetables: Finely chop the onion, garlic, and fennel.
- Heat the oil and sauté: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and fennel. Sauté for about 5 minutes, until softened.
- Add tomatoes and potatoes: Stir in the diced tomatoes and chopped potatoes. Sauté for a few moments more.
- Pour the broth and seasonings: Pour in the fish broth (or vegetable broth, if preferred), white wine, bay leaf, and saffron threads. Season with salt and pepper (to taste).
- Bring to a boil and simmer: Raise the heat and bring the bouillabaisse to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for about 20 minutes.
- Add mussels and clams: Add the mussels and clams. Cover the pot again and simmer for another 5-8 minutes, or until the shells open. Discard any unopened mussels or clams.
- Cook the fish: Carefully add the prawns and cod pieces to the soup. Cover partially and simmer for a further 3-5 minutes, until the fish is cooked through and the prawns are pink.
- Season and serve: Season the bouillabaisse with additional salt and pepper, if needed. Garnish with chopped parsley before serving.
Tip: For a touch of crunch, add some crumbled baguette croutons on top (optional).