Provencal Bourride

Ingredients:

• 1 lb white fish fillets (such as cod or halibut), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 4 cups fish or vegetable broth
• 1/2 cup white wine
• 1/4 cup olive oil
• 1/3 cup aioli
• 1 tsp saffron threads
• 2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, fennel, and red bell pepper. Cook until vegetables are softened.
3. Stir in diced tomatoes, white wine, fish broth, saffron, and paprika. Bring to a simmer.
4. Add fish chunks and shrimp to the pot. Cook for about 5-7 minutes until seafood is cooked through.
5. Season with salt and pepper to taste.
6. Serve the bourride hot, topped with a dollop of aioli and fresh parsley.
7. Enjoy your delicious Provencal Bourride!