Simple Bouillabaisse

• 1 cup olive oil
• 2 medium tomatoes, peeled, seeded and sliced
• 1 small onion, thinly sliced
• 1 carrot, peeled and very thinly sliced
• 2 pinches saffron
• 1 bay leaf
• 4 sprigs parsley
• 2 cloves garlic
• 1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces
• 2 cups peeled and deveined medium shrimp
• Juice of 1/2 lemon
• Salt
• Freshly ground black pepper
• 1 cup rich fish broth
• 1/2 cup white wine
• 6 slices toasted country bread

1. In a large saucepan, heat the oil over medium-high heat.
2. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley.
3. Peel and crush 1 garlic clove and add it to the pan.
4. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes.
5. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through.
6. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
7. Rub the toasts with the remaining peeled garlic clove.
8. Set a toast in the bottom of each of 6 bowls and ladle the soup on top.

olive oil, tomatoes, onion, carrot, saffron, bay leaf, parsley, garlic, bass, shrimp, lemon, salt, freshly ground black pepper, fish broth, white wine, country bread

Taken from cooking.nytimes.com/recipes/1013074 (may not work)