Bouillabaisse – Provençal Seafood Stew An aromatic Mediterranean stew combining seafood, fennel, saffron, and citrus in a rich fish broth—a coastal French classic. Ingredients (Serves 4–6): * 500g white fish fillets (e.g., cod) * 300g mussels or clams * 300g shrimp * 1 fennel bulb, sliced * 2 tomatoes, chopped * 1 leek, sliced * 4 garlic cloves, minced * Zest of 1 orange * 1 tsp saffron threads * 1 tsp thyme * 1 liter fish stock * 1 cup dry white wine * Olive oil, salt, pepper Instructions: 1. Sauté fennel, leek, garlic in olive oil until fragrant. 2. Add tomatoes, wine, stock, orange zest, saffron, thyme. Simmer 30 min. 3. Add seafood in stages—fish, then shrimp, mussels last. Cook until done. 4. Serve with toasted baguette and rouille sauce. French Tip: For extra depth, simmer fish heads and shells into the broth beforehand—or serve with a splash of Pernod for authentic anise flavor.

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.

French Bouillabaisse – Classic Fish Stew A traditional Provençal seafood stew from Marseille, made with a variety of fish and shellfish, flavored with saffron, garlic, and herbs. Ingredients (Serves 4): * 400g firm white fish (cod, monkfish, or snapper), cut into chunks * 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, thyme, bay leaf, salt, pepper Instructions: 1. Heat olive oil in a large pot, sauté onion, garlic, and fennel until soft. 2. Add tomatoes, fish stock, saffron, thyme, and bay leaf; simmer 15 minutes. 3. Add fish, mussels, and shrimp; cook until seafood is tender and shells open (about 5-7 minutes). 4. Season with salt and pepper, serve with crusty bread and rouille sauce. French Tip: Rouille is a garlic and saffron mayonnaise served with bouillabaisse for dipping.

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.