Simplified French Bouillabaisse

I had such a wonderful time making Vietnamese Bouillabaisse (Súp Đồ Biển) for Good Friday, I decided to do a modified version of French Bouillabaisse for my personal Seafood Friday. 

There was no measurement. I think this is an easy dish with throwing in any amount as desired and seasoned to taste. 

1. Sweat the diced onion in olive oil, then add minced garlic and fry over medium heat for a few minutes.
2. Add sliced fennel and sauté until soft. 
3. Add water, shrimp bouillon, white wine, diced carrots, saffron threads, red chili flakes, bouquet garni (bay leaves, thyme, basil, parsley), and fresh tomato, and simmer for 30 minutes before adding seafood (mussels, clams, shrimp, squid,  fish) to cook through. 
4. Season with salt and pepper to taste. 
5. Garnish with fresh chopped parsley. 

The only thing I don’t have and didn’t bother to get was crusty bread for toast. It really is that simple.