Traditional French Fish Soup with Saffron and Seafood

Ingredients:

400 g firm white fish fillet (such as cod or halibut), cut into pieces

400 g shrimp, peeled and deveined

200 g mussels, cleaned and debearded

1 medium onion, diced

2 garlic cloves, minced

1 large tomato, chopped

889 ml fish stock (or vegetable broth)

½ tsp saffron threads

1 tsp dried thyme

2 bay leaves

Salt and pepper to taste

53 ml olive oil

Fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Instructions:

Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and translucent (about 5 minutes).

Add the chopped tomato and cook for another 3-4 minutes until softened.

Pour in the fish stock (or broth), saffron, thyme, and bay leaves. Bring to a boil and let it simmer for 10 minutes to blend the flavors.

Add the fish and shrimp, and cook for about 5-7 minutes until fully cooked.

Add the mussels, cover, and cook until they open (about 3-5 minutes). Discard any mussels that do not open.

Season with salt and pepper.

Garnish the bouillabaisse with fresh parsley and serve with crusty bread.

Preparation time: 15 minutes | Cooking time: 25 minutes | Total time: 40 minutes

Calories: Approximately 320 kcal per serving | Servings: 4