Bouillabaisse

A traditional Provençal fish stew with a fragrant aroma.

Ingredients

• 1 kg white fish
• 500 g mussels
• 500 g clams
• 2 tbsp olive oil
• pinch saffron
• 1 bulb fennel
• 3 tomatoes
• 1 strip orange peel
• 3 cloves garlic
• sprig thyme

Method

1. Heat olive oil in a large pan; add garlic and fennel.
2. Add tomatoes, orange peel, saffron, and thyme; simmer for 10 minutes.
3. Pour in water and bring to a boil.
4. Reduce heat and cook fish pieces for 20 minutes.
5. Add mussels and clams; cook until shells open.
6. Ladle into bowls and serve with a side of crusty bread.

Chef's tips

• Use freshest seafood available for best flavors.