Bouillabaisse

Ingredients:

1 pound firm white fish fillets (like cod or halibut), cut into chunks

1 pound shrimp, peeled and deveined

1/2 pound mussels, cleaned and debearded

1 medium onion, diced

2 cloves garlic, minced

1 large tomato, chopped

4 cups fish stock (or vegetable broth)

1/2 teaspoon saffron threads

1 teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

1/4 cup olive oil

Fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Instructions:

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