Looking for a delicious seafood dish to impress at dinner? 🐟🍲 Bouillabaisse 🌊🍲 Ingredients: - 1 lb fresh white fish, cut into chunks - 1 lb mussels, cleaned - 1 lb shrimp, peeled and deveined - 1 onion, chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 4 cups fish stock - 1 cup dry white wine - 1 bay leaf - 1 tsp saffron threads - 1 tsp paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Preparation Steps: 1. In a large pot, sauté the onion and garlic in a bit of olive oil until translucent. 2. Add the diced tomatoes, fish stock, white wine, bay leaf, saffron, paprika, salt, and pepper. Bring to a simmer. 3. Add the fish to the pot and cook for about 5 minutes. 4. Add the mussels and shrimp, cover, and cook until the mussels open and the shrimp are pink, about 5-7 minutes. 5. Discard any mussels that do not open. 6. Garnish with fresh parsley and serve hot with lemon wedges. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 320 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with crusty bread and a side salad for a complete meal. #seafood #dinnerparty #bouillabaisse

🦀 French Bouillabaisse – Classic Provençal Fish Stew A rich and flavorful seafood stew from Marseille, combining various fish, shellfish, saffron, and herbs in a savory tomato broth. 🛒 Ingredients (Serves 4): * 500g mixed firm white fish fillets (cod, snapper) * 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 * Olive oil, fresh thyme, bay leaf * Salt and pepper 👨‍🍳 Instructions: 1. Heat olive oil, sauté onion, garlic, and fennel until softened. 2. Add tomatoes, saffron, thyme, bay leaf, and fish stock; simmer 15 minutes. 3. Add fish fillets, mussels, and shrimp; cook until seafood is just done (5–7 mins). 4. Season with salt and pepper. Serve with toasted bread and rouille sauce. 💡 French Tip: Serve with toasted garlic bread topped with spicy aioli (rouille) for dipping.