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BOUILLABAISSE : A Classic French Seafood Stew 
Bouillabaisse is a traditional Provençal fish stew that captures the essence of the Mediterranean. This dish, rich in seafood and aromatic herbs, is a must-try for seafood lovers.
Ingredients:
For the Sauce Rouille:
– 1 tablespoon hot Fish stock or clam broth
– 2 cloves garlic, peeled 
– 1 small red hot pepper 
– 1/2 teaspoon salt 
– 1/4 cup soft white bread, pulled into bits 
– 1/2 cup olive oil 
For the Bouillabaisse:
– 1.5 Kg of at least 3 different kinds of fish fillets (such as Cod, Coral Trout, Sweetlip or your Favourite Fish cut into 2-inch pieces
– 1/2 Kg of Mussels or Clams
– 1/2 kg of squid or Crab
– 1/4 cup extra virgin olive oil
– 1 cup onions, thinly sliced 
– 2 leeks, white and light green parts only, thinly sliced 
– 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds 
– 2 cloves garlic, crushed
– 3 large tomatoes, roughly chopped 
– 1 bay leaf 
– 3 sprigs fresh thyme
– 1/2 teaspoon saffron threads 
– 2 teaspoons salt
– 1 long, wide strip orange zest 
– 1 cup Clam juice or Fish stock
– 1/4 teaspoon freshly ground black pepper
– Sliced rustic French bread, plain or toasted 
Method:
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