A traditional French fish stew:

Ingredients:

• 2 lbs mixed fish (such as halibut, cod, sea bass, and shrimp), cleaned and cut into large pieces
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 fennel bulb, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon saffron threads
• 1 can (28 oz) crushed tomatoes
• 4 cups fish stock or chicken stock
• 1 cup dry white wine
• 1 bay leaf
• 1 tablespoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/2 cup chopped fresh parsley
• Crusty bread, for serving

Instructions:

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the saffron, crushed tomatoes, fish stock, white wine, bay leaf, thyme, salt, and pepper and bring to a simmer. Cook for about 10 minutes.
3. Add the fish to the pot and gently stir to combine. Cover and simmer until the fish is cooked through, about 10-15 minutes.
4. Remove the bay leaf and discard. Stir in the chopped parsley.
5. Serve hot with crusty bread on the side.

SIDE DISHES

1. Garlic bread: A warm and crusty loaf of garlic bread is the perfect accompaniment to sop up the flavorful broth in Bouillabaisse.
2. Salad: A refreshing salad with a light vinaigrette can provide a nice contrast to the rich and hearty stew. A simple green salad with mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette would be a great choice.
3. Roasted vegetables: Roasting vegetables brings out their natural sweetness and can provide a nice balance to the savory flavors in the Bouillabaisse. Try roasting some root vegetables like carrots, potatoes, and parsnips or some seasonal vegetables like asparagus or Brussels sprouts.
4. Rice or crusty bread: The Bouillabaisse broth is so delicious that you’ll want to make sure you have something to soak it up with. A side of rice or some crusty bread would be perfect for this.
5. Grilled or roasted seafood: If you’re a seafood lover, you could also grill or roast some additional seafood to serve alongside the Bouillabaisse. Grilled shrimp or scallops would be a great addition.

Bouillabaisse is traditionally served with a dry white wine, and there are several options that would pair well with this dish and its sides:

1. Sauvignon Blanc: This crisp and refreshing white wine has a bright acidity that pairs well with the rich flavors of Bouillabaisse. Look for a Sauvignon Blanc from the Loire Valley or New Zealand.
2. Chablis: This dry white wine from Burgundy has a minerally flavor and a crisp acidity that makes it a great match for seafood. It can also complement the roasted vegetables and garlic bread sides.
3. Sancerre: Another white wine from the Loire Valley, Sancerre is known for its herbaceous notes and bright acidity. It can be a great choice for Bouillabaisse and pairs well with green salads.
4. Rosé: A dry rosé can also be a good match for Bouillabaisse, especially in the summertime. Look for a rosé from Provence or Bandol.

As a general rule, aim for a dry white wine with bright acidity and mineral notes to complement the flavors in Bouillabaisse. I hope this helps!