Good morning! Here is tasty Bouillabaisse recipe:

4 pounds of different kinds of fish fillets
Tips: With fresh fish your soup will be tastier. You can use scorpion fish, mullet, cod, turbot, sea robin, monkfish, sea bass and other).
1 pound of clams
1 pound of cooked shrimp or crab
2/3 cup olive oil
2 onions
5 gloves of garlic
2 tomatoes
2 bell peppers
1 cup white wine
Orange peel (1 orange)
Half of red hot pepper
Thyme (fresh or dried)
1 teaspoon of fennel seed
5 mint leaves
1 lemon, sliced
1 teaspoon saffron
5 bay leaves
1/3 cup freshly squeezed lemon juice

Cooking instructions:

1. Heat 2/3 cup of olive oil in a saucepan. Add minced garlic, sliced onion, chopped bell peppers, thyme, orange peel, fennel seed, bay leaves, and salt. Stir the mixture, cook until onion is golden.
2. Cut the fish fillets. Add pieces of fish in the saucepan. Add 3-4 cups of hot water. Add tomatoes and red hot pepper. Bring to a boil and simmer for about 15 minutes.
3. Add clams, shrimp (or crab) and saffron. Bring to a boil, reduce heat and simmer 10 minutes.
4. Add cup of white wine, 1/3 cup of freshly squeezed lemon juice, sliced lemon, mint leaves, pepper and salt to taste. Bring to a simmer and cook 5 minutes. Remove pieces of bay leaves and orange peel.
Bouillabaisse is served with slices of French bread.

AndreiTikhonov, author of
The most delicious soups in the world
available on Amazon Kindle