An easy and fragrant Bouillabaisse recipe infused with saffron when craving4more of a delicious French seafood stew. 

Pollack Bouillabaisse – French Seafood Stew

1 Tbs. olive oil
1 small yellow onion, finely chopped 
2 large ribs celery, chopped
Kosher salt
½ tsp. saffron threads
freshly ground pepper
1 Tbs. fresh basil, minced
1 Tbs. fresh oregano, minced
1 Tbs. fresh parsley, minced
1/2 cup sherry
2 cups clam juice
2 cups vegetable broth or water
1 1/2 lbs. white fish + seafood mix
1/2 cup heavy cream

In a large Dutch oven or pot, heat the olive oil to medium-high and sizzling. Add the mirepoix: onion and celery. Coat all sides with the oil, stirring and cooking until translucent. Season with plenty of salt and pepper. Add the basil, oregano, parsley, and saffron. Cook well, until browned.
Deglaze the pan with the sherry wine and cook until mostly reduced.

Add the fish and cook until golden brown. Reduce to a simmer and stir in the clam juice and broth. Simmer for 30 minutes, or so.

Remove from heat and stir in the cream.

Season with additional salt and pepper.

Best to sit overnight for flavors to develop and reheat to serve the next day with toasty French bread and butter.