Bouillabaisse French Seafood Broth

Warm olive oil in a large pot over medium heat. Add onion, leeks, garlic, and fennel, sautéing for 5 to 7 minutes until softened.

Incorporate diced tomatoes, saffron threads, thyme, bay leaf, and orange juice. Cook for 2 minutes, stirring to combine the flavors.

Pour in fish or seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes to extract aromatic depth. Season with salt and pepper as needed.

Gently add white fish chunks and simmer for 5 minutes. Stir in shrimp, mussels or clams, and squid or scallops if using. Continue cooking for 5 to 7 minutes, or until shrimp are opaque and shellfish have opened. Discard any unopened mussels or clams.

Remove the bay leaf. Ladle soup into bowls, top with fresh parsley, and serve with lemon wedges and crusty bread.