French Food 
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
- 3 tbsp extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 leeks, sliced
- 3 Tomatoes, skins, and seeds removed and diced
- 4 cloves garlic, thinly sliced
- 1 large fennel bulb, halved and thinly sliced
- 1 bay leaf
- 1 teaspoon orange zest
- 9 cups vegetable broth
- salt and pepper to taste
- 1 pinch saffron threads
DIRECTIONS
- 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.
- 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.
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.