Bouillabaisse - cooking recipe

Ingredients

1 onion, finely chopped
1 leek (white part only), sliced thin
3 cloves garlic, finely chopped
2 tomatoes, peeled, seeded and diced
2 Tbsp. finely chopped parsley
1 celery rib, finely chopped
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried fennel
1/2 tsp. freshly ground black pepper
2 c. chicken stock
1 c. dry white wine
1/2 lb. firm white fish, cubed
1/2 lb. shellfish, cleaned
fresh thyme or fennel (for garnish)

Preparation

Combine onion, leeks and garlic and cook, covered, over very low heat until soft, about 10 minutes, adding a little stock if necessary.
Add all the other ingredients except fish, shellfish and garnish.
Mix well and bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Add fish and shellfish and cook until it turns opaque, 2 to 5 minutes.
Serve garnished with fresh French bread.