During the Welcoming Feast in Harry Potter and the Goblet of Fire, Fleur Delacour of the Beauxbatons Academy of Magic comes over to the Gryffindor table to take this hearty and delectable dish.
This dish is basically a fish soup containing various kinds of cooked fish and shellfish and vegtables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel, and saffron.
Bouillabaisse Soup by Misty
Wash and scrub the mussels and clams (observe all safety rules when dealing with seafood).
Bring 2 cups of water to a boil in large pot. Add the mussels and cover the pot. Steam mussels for 6-8 minutes (when the mussels open)... any mussels that do not open must be thrown away. Remove from heat.
Cut the fish into 1-inch-thick slices.
Heat the oil in a large stew pot. Add the garlic, onions, tomatoes, fennel, salt, and pepper. Add the broth from steaming the mussels and butter to the pot.
Add remaining hot water and clam juice, and bring to a boil.
Add the clams and fish and continue to boil for 6-8 minutes.
Add the mussels along with the shrimp and boil for a final 5 minutes.
To serve: Scoop out a generous portion of seafood and ladle the broth over it. Serve with a large chunk of your favorite rustic style bread.