French fish stew ingredients:Lobster2.3 kg, 340g fresh shrimp,Leeks2 stalks, tomatoes3 pieces, garlic4 cloves, fresh fennel leaves1 bunch, fresh thyme1 sprig, bay leafCinnamonbark 5g,Onions2 pieces,Mussels(clams) 340g, salt,

Black pepper

to taste, water 2.1 liters,

Olive oil

180mlFrench fish stew preparation:1. Heat a large deep pan over medium heat and add olive oil, then sauté the onions, leeks, tomatoes, and garlic for a few minutes until the vegetables are soft; add fresh fennel leaves, thyme, bay leaf, and cinnamon bark and stir well.2. Add the mussels to the pan and stir them in, then pour in boiling water, salt, and black pepper, switch to high heat and let it boil for about 3 minutes until the aroma is infused into the stew; discard any unopened mussels.3. Put the cleaned fish into the simmering stew and cook on medium heat for 12-15 minutes until the fish meat just cooks through—should be soft and opaque, but still adhered to the bone.Add saffron and stir well.