Try your hand at Bouillabaisse, a traditional Provençal fish stew originating from the port city of Marseille. It was originally made by fishermen to use up fish they weren't able to sell at markets; it is, therefore, a highly customizable recipe based on what's seasonally available—perfect for any of our shellfish or fish fillets.
Ingredients:
White fish fillets and/or shellfish
Tomatoes
Onion
Garlic
Extra-virgin olive oil
Boiling potatoes
Fennel
Bay leaf
Saffon
Sea salt and black papper
Fish stock
Rouille (separate recipe included)
Baguette (for croutons)