🦀 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.