French Food 
Fennel Bouillabaisse
A fish stew with no fish, but have no fear, Chef Jade is here. I've remixed this recipe for my non-meat eaters and I believe it turned out incredible.
Ingredients
Instructions
- Heat the olive oil in a large
saucepan , and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for 8-10 minutes until all vegetables are soft. - Stir in the fennel, bay leaf, and orange zest. Season to taste with salt and black pepper. Turn up the heat to high, add vegetable stock (Store-bought or home), and bring to a simmer for about 3-5 minutes to allow the oil and water to emulsify.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron.
- Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.
Delicious! Thank you. I add some nori or kombu to get the flavor of the sea. Also, soy curls can add the texture missing without seafood.