French‑Inspired Lemongrass‑Infused Bouillabaisse

Ingredients

• 200 g mixed seafood (shrimp, mussels, firm white fish)
• 2 stalks lemongrass stalks
• 0.1 g saffron threads
• 1 tbsp fish sauce
• 1/2 cup dry white wine
• 2 cup fish stock or water
• 1 tbsp olive oil
• 2 garlic cloves
• 1 tsp fresh thyme
• to taste salt and pepper
• 2 slices crusty bread

Instructions

1. 1

   Finely slice the lemongrass stalks and crush the garlic; set aside.

2. 2

   Heat olive oil in a pot over medium heat, add garlic and lemongrass, sauté 2 minutes.

3. 3

   Pour in white wine, simmer 2 minutes, then add fish stock, saffron, thyme, fish sauce, salt and pepper; bring to a gentle boil (≈3 minutes).

4. 4

   Add the mixed seafood and cook 4‑5 minutes until shrimp turn pink and mussels open.

5. 5

   Taste and adjust seasoning, then ladle the broth into bowls and serve with crusty bread.