A simple take on classic French fish soup bouillabaisse, this dish combines seafood and fish with a heady saffron-infused broth. Ingredients   Metric  Cups  Imperial  200 g mixed frozen seafood (such as calamari, mussels and prawns) 0.2 tsp saffron 1 tbsp olive oil 1 medium onion, chopped 1 clove garlic, crushed 2 bay leaves 227 g tin … Continue reading Chunky fish soup recipe