Name: Bouillabaisse
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup olive oil; 1 bulb fennel, stems trimmed, cored and sliced; 1 large onion, peeled and sliced; 1 small leek, white and light green parts only, sliced; 1 large tomato, peeled, seeded, and chopped; 3 garlic cloves, peeled and chopped; 1 tablespoon tomato paste; Cayenne pepper; 1 teaspoon saffron threads; 2 medium russet potatoes, peeled, diced; 1 1/2 quarts fish stock; 1 bouquet garni (see Cook's note); Kosher salt and freshly ground black pepper; 3 pounds assorted seafood (firm white fish such as monkfish or bass, and shrimp, mussels, cockles, or lobster), cleaned and cut into bite-size chunks; 2 tablespoons flat-leaf parsley, chopped; 1 tablespoon chervil, chopped; Garlic and Saffron Mayonnaise (Rouille) , for serving

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Cook's note:

A bouquet garni is a classic addition to soups, stews, and broths that are not going to be strained before serving. Aromatics such as celery, peppercorns, thyme sprigs, parsley stems, and leeks are wrapped up in cheesecloth, tied, and then added to a simmering pot of ingredients. The entire package is then thrown away before serving the dish.

Recipe notes

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Recipe notes

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