Classic French Bouillabaisse

Peel and dice ¹/₄ head Onions, slice 30 gr Celery Stalks, mince 1 ³/₄ cloves Garlic, slice 75 gr Potatoes into thin rounds, cut 100 gr Sea Bass Fillet into large pieces, and finely chop 5 gr Parsley.

Heat 1 ¹/₄ tbsp Olive oil extra virgin in a wide heavy-bottomed soup pot over medium heat.

Add the prepared diced onions, celery, and garlic to the pot, sweating them gently for 4 minutes until soft and translucent.

Stir in 30 gr Tomato Puree, 1 tsp Saffron, 4 leaves Bay Leaves, and 2 gr Fresh Thyme, cooking for 2 minutes to release their fragrant oils.

Pour in 380 ml Water, add the sliced potatoes, and bring the liquid to a steady rolling boil over medium-high heat for 10 minutes until the potatoes are tender.

Gently add the prepared sea bass chunks, 75 gr Shrimp, and 75 gr Clams into the boiling broth, boiling steadily for 5 minutes until the fish is cooked through and the clam shells open completely.

Season the simmering soup with ³/₄ tsp Sea Salt and ¹/₂ tsp Black Pepper - Coarsely Ground, boiling for 1 final minute to incorporate the seasonings, then remove from the heat.

Discard the bay leaves and thyme sprigs, ladle the hot bouillabaisse with seafood and broth into shallow serving bowls, and garnish with the chopped parsley.