Name: Bouillabaisse
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 cups seafood stock; 16 (3/4-inch-thick) bias-cut baguette slices; 2 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 1 small fennel bulb, thinly sliced; 1/2 large leek, thinly sliced (about 1-1/2 cups); 2 garlic cloves, minced; 1 pound red potatoes, chopped (about 6 potatoes); 1 can (14.5 ounces) diced tomatoes; 1/4 cup brandy; 1/2 teaspoon kosher salt; 1/8 teaspoon saffron (optional); 2 pounds seafood such as lobster tails (4 to 5 ounces each), cod/halibut fillets (cut into 1-1/2-inch pieces), clams, mussels, scallops and/or raw 16-20 count shell-on shrimp, thawed if necessary