Easy Bouillabaisse

• 2 tbsp olive oil
• 2 small bulbs fennel, sliced
• 2 stalks celery, finely sliced
• 1 None red onion, finely sliced
• 1 pinch saffron
• 1/3 cup lemon juice, plus 2 strips of zest
• 1/2 cup Pernod
• 2 (13.5 oz) cans diced tomato
• 1 lb marinara seafood mix
• 2 tbsp fresh parsley leaves, chopped
• None None garlic bread, to serve

1. In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
2. Sprinkle with parsley and serve with garlic bread.

olive oil, fennel, stalks celery, red onion, saffron, lemon juice, pernod, tomato, parsley, garlic bread

Taken from recipes-plus.com/api/v2.0/recipes/32421 (may not work)