Bouillabaisse: A simple seafood stew

Seafood.........a delicious and healthy provision from our oceans. Traditionally our parents would use lobster and crayfish in curries, but for the past few years, as the world is brought ever closer in our homes, we have started sampling all sorts of cuisines. So, being weary of the same flavours, I searched for something new......something that would tantalize the tastebuds. Watching Masterchef one day, I came across a French fish stew, the Bouillabaisse. Ok, I know, how does one pronounce it, you say....
BOOL-YA-BEYS.....or as it is said in french: boo-ya-bes.......
I have adapted it to my taste and according to what I can find at the time.

I used a wide, heavy-based pot as this gives the seafood lots of space to cook.

Saute` the following ingredients in 1/4 cup oil:

1 medium onion, chopped
1/2 cup leeks, thinly sliced
1 red pepper, chopped
3 stalks celery, thinly sliced
2 cloves garlic, crushed
Saute` until soft and transluscent, about 10min.

Add 1 large tomato, chopped, 1/2 tsp dried thyme and 1 bay leaf and the zest of 1/2 an orange.
Simmer for about 5 min.

Add 1/2 level tsp dried saffron(or borrie/turmeric if u don't have saffron), 2tbsp lemon juice and
3 cups fish stock(u can add more later if needed). Simmer for 5min. If you like it hot, add 1tsp crushed dried chilli flakes. Season with salt.

Lastly add the seafood. I use a variety of seafood. Some prawns, fish fillets, cut into squares, mussels in their shells, and some clams.

If the stew is a bit watery, make a runny paste of 1tbsp flour/maizena and water and stir into the stew.This will thicken the stew just perfectly. Feel free to tweak it according to your taste.

I did, and it turned out divine. Enjoy!!!

Btw, I dedicate this recipe to my first test subjects: Kaashiefa Diedericks and her family. I hope they enjoyed it.....lol.