Simplified Bouillabaisse

1. Prepare Toasted Croutons

Preheat the oven to 400 degrees. Give the bread a light bath in olive oil before laying it on a baking sheet. Toast in the oven until crisp.

2. Sauté Vegetables

In a Dutch oven, heat a generous amount of olive oil. Add the chopped onion, garlic, celery, carrot, potato, and fennel, and a pinch of saffron. Sauté until they release their aromatic scents.

3. Simmer the Stew Base

Pour in the fish stock and the chopped tomatoes. Bring to a boil and let it simmer until it thickens into a stew.

4. Add Seafood

Add assorted boneless fish and shellfish to the pot, starting with the pieces that take the longest to cook. After a few minutes, add the clams and mussels.

5. Final Touches and Serve

Turn off the heat when clams and mussels open. Place sea scallops in serving bowls. Stir in a splash of pastis if desired, and season with salt and pepper. Ladle the soup over scallops, garnish with fennel fronds, basil, or parsley, and serve with croutons.