French Fish Soup (Bouillabaisse)

Ingredients

• 300 g fish fillet (black scabbard, redfish or halibut)
• 250 g seafood (mussels, shrimp or squid)
• 3 Garlic cloves
• 1 onion
• 1 tbsp Olive Oil
• 400 g diced tomatoes (canned)
• 0.25 tsp saffron
• 1 tsp thyme
• 1 bay leaf
• 600 ml fish stock
• 150 ml white wine (or vegetable broth)
• Salt
• Pepper
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash and drain the fish and seafood, then cut into bite‑size pieces. Peel and finely dice the garlic and onion.

2. 2.

   Heat olive oil in a pot. Add the onion and garlic and sauté for 2 minutes over medium heat until translucent. Stir in tomatoes, saffron, thyme and bay leaf, then pour in fish stock and white wine. Season with salt and pepper.

3. 3.

   Bring to a brief boil, add the fish and seafood, and simmer for 8–10 minutes until cooked through. Serve the French fish soup in bowls, sprinkled with parsley.