Ingredients: 2 tablespoons Arbequina Extra Virgin Olive Oil 1/2 cup yellow onion, peeled and minced 4 garlic cloves, peeled and minced 1/4 cup celery, diced 1/4 cup fresh fennel, sliced 8-12 new potatoes (or baby yellow potatoes), halved 2 large tomatoes, cored and chopped 6 cups vegetable or seafood broth 1/4 teaspoon saffron 2 bay leaves 8oz white fish fillets, cut into 4 portions 6-8 mussels 6-8 large raw shrimp Fleur de Sel and pepper to taste 2-4 tablespoons Herbs de Provence Infused Olive Oil Toasted bread for dipping and sopping Instructions Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add the onion, garlic, celery, fennel, and sauté until the veggies are tender-crisp about 3-4 minutes. Add potatoes and tomatoes to the pot, stir to combine, and continue to sauté for 1 minute more. Reduce heat to medium-low, add the broth, saffron, and bay leaves, stir to combine, and bring to a low simmer. Once simmering, cover and cook for 10 minutes. Add the white fish, mussels, and shrimp to the pot, nestling the seafood into the veggies, cover, and continue to cook for another 10 minutes or until the white fish and shrimp are cooked through, and the mussels have opened (discard any mussels that have not opened). Season to taste with salt and pepper. Divide seafood, broth, and veggie between bowls and drizzle with Herbs de Provence Infused Olive Oil. Serve bouillabaisse with toasted bread for dipping and sopping. (Optional- garnish with a few fresh fennel fronds).