Bouillabaisse Inspiration Quiz Results

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Your Bouillabaisse Inspiration is:

Rouille sauce for serving (optional) **Instructions**: 1. Heat olive oil in a large pot over medium heat. Add the onion and leek, sautu00e9ing until softened. Stir in the diced fennel and minced garlic, cooking for an additional few minutes until fragrant. Add the fresh tomatoes, letting them break down slightly, then sprinkle the saffron threads over the mixture. Pour in the fish stock and white wine, adding bay leaves and fresh thyme. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer. After about 15 minutes, add the seasonal vegetables, allowing them to cook until tender yet still vibrant. Gently introduce the mussels and clams to the pot, covering to allow them to steam open. Once the shellfish are nearly open, add the white fish, scallops, and prawns to the bouillabaisse. Cook until seafood is just cooked through, taking care not to overcook. Adjust seasoning with additional salt and pepper if necessary. Remove bay leaves and discard. Garnish with fresh parsley and lemon zest, adding torn basil for an aromatic finish. Serve hot with slices of crusty baguette and a side of rouille sauce if desired.Enjoy your unique bouillabaisse, rich in flavors and vibrant with the essence of local seafood and seasonal vegetables!

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