In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

Add Tomatoes and Stock

Add the chopped tomato and cook for another 2 minutes. Pour in the fish stock and bring to a simmer.

Season and Add Saffron

Add the saffron, salt, and black pepper to taste. Let the broth simmer for about 10 minutes to allow the flavors to meld.

Cook the Seafood

Add Seafood

Add the clams, mussels, fish, and shrimp to the simmering broth. Cover and cook for about 5-7 minutes, or until the clams and mussels have opened and the shrimp is pink and cooked through.

Garnish

Once cooked, remove from heat and sprinkle with chopped fresh parsley before serving.

Prepare the Rouille

Mix Rouille Ingredients

In a small bowl, combine the mayonnaise, minced garlic, saffron, lemon juice, and salt. Mix well to create a smooth paste.

Serve

Plate the Bouillabaisse

Ladle the bouillabaisse into bowls and serve hot with a dollop of rouille on top.