French Bouillabaisse – Classic Fish Stew A fragrant Provençal fish stew from Marseille, made with various fish, shellfish, and aromatic herbs in a saffron-tomato broth. Ingredients (Serves 4): • 500g mixed firm white fish fillets (cod, snapper, etc.) • 200g mussels, cleaned • 200g shrimp, peeled • 1 onion, chopped • 2 cloves garlic, minced • 2 tomatoes, chopped • 1 fennel bulb, sliced • 1 liter fish stock • 1 pinch saffron threads • 2 tbsp olive oil • Fresh thyme, bay leaf, parsley • Salt and pepper Instructions: 1. Heat olive oil; sauté onion, garlic, and fennel until soft. 2. Add tomatoes, saffron, herbs, and stock; simmer 15 minutes. 3. Add fish fillets, mussels, and shrimp; cook until seafood is done (~5-7 mins). 4. Season to taste and serve with toasted baguette and rouille sauce if desired. French Tip: Use the freshest seafood available and serve with crusty bread for dipping.