Prep. time: 15 minutes
Cooking time: A little over an hour

Making the court-bouillon

1. Sauté the diced tomato, garlic and leek in the olive oil;
2. add the white wine and saffron;
3. add the fish stock and seasonings;
4. let simmer over low heat for at least one hour and add the fresh parsley at the end.

Preparing the fish and seafood

1. Since each category requires a different cooking time, first place all the fish into the court-bouillon and remove once it's cooked; set aside.
2. Continue in the same way for the seafood - generally it should be taken out at the first sign of boiling, when it changes color.
3. Finally, place the shellfish into the court-bouillon and remove once they open up.
4. Place everything into a deep serving platter and pour the broth over top.
5. Accompany the bouillabaisse with rouille, aioli and croutons.