Fish Stew in a Pot

Heat olive oil in a large cast iron pot or 6-quart saucepan over medium heat, add onions and leeks, saute until softened. Stir in the garlic, and cook until fragrant, then add the tomatoes, and celery. Stir the vegetables gently until well coated with oil. Add the fresh herb sprigs and cook until the onions are just golden.

Cut fish fillets into 3-inch pieces. Add the pieces of fish and 2 cups water to the sautéed vegetable mixture. Bring to a boil, reduce heat and simmer uncovered, for approximately 10 minutes, fish should flake but not fall apart. Add the mussels and/or clams and shrimp. Add thyme. saffron, salt, pepper, clam juice, lemon juice, and white wine. Bring to a simmer and cook about 5 minutes longer or until the mussels and clams open and the shrimp turn pink.

Taste soup and season with additional salt and pepper if needed and perhaps more lemon juice.

Serve the bouillabaisse with French or rustic bread and Rouille sauce.

For Sauce Rouille:

Put lemon juice into a food processor or blender - add garlic, pepper, salt, and bread. Puree until smooth. Slowly add the olive oil until a paste forms. Transfer to a small serving bowl or ramekin.