Bouillabaisse Légère with Braised Leeks

Dice the onion, slice the fennel bulb thinly, and slice the garlic for the bouillabaisse; trim and clean the leeks for the side dish by removing tough green tops and rinsing thoroughly to remove grit, then cut into 10 cm lengths.

Heat olive oil in a wide, heavy pot over medium heat at 160°C; sauté onion and fennel for 8 minutes until translucent and soft; add garlic and cook for 1 minute until fragrant; stir in crushed tomatoes, saffron, and orange peel, cooking for 2 minutes to meld flavors.

In a separate large skillet, heat olive oil over medium heat at 160°C; arrange leeks in a single layer, cut-side down, and sear for 3 minutes until lightly golden; pour in vegetable broth, season with salt and pepper, cover, and reduce heat to low, simmering for 20 minutes until tender when pierced with a fork.

Pour fish broth into the pot with the sautéed base, bring to a boil over medium-high heat, then reduce to a gentle simmer at 90°C for 15 minutes; add Pernod if using, and season with salt and pepper to taste.

Add chunks of firm white fish to the simmering broth and cook for 3 minutes at 85°C; then add mussels and prawns, cover the pot, and cook for 4-5 minutes until mussels open and prawns turn pink; discard any unopened mussels.

Check leeks for tenderness after 20 minutes of braising at 90°C; if done, uncover and let any remaining liquid reduce for 2 minutes to glaze the leeks; sprinkle with fresh thyme leaves for a final aromatic touch.

Remove bouillabaisse from heat and let it rest covered for 2 minutes to allow flavors to settle; ensure leeks are ready by confirming they are fork-tender and lightly glazed.