Provençal seafood stew

Steps

1. 1

   Cut the fish into large pieces. Clean the mussels and partially peel the shrimp if you like.

2. 2

   Cook the onion, leek, fennel, and garlic in olive oil until softened and fragrant.

3. 3

   Add the chopped tomatoes, saffron, orange zest, and pastis. Cook down for 2 minutes.

4. 4

   Pour in the fish stock, season lightly, and simmer for 20 minutes.

5. 5

   Add the monkfish first, then the cod 3 minutes later. Add the mussels and shrimp last.

6. 6

   Cook for 5 to 7 minutes more, just until the mussels open and the fish is opaque but still moist. Serve with croutons and rouille.