Easy Bouillabaisse - cooking recipe

Ingredients

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

Preparation

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.
Sprinkle with parsley and serve with garlic bread.