The method is as follows:

1. Fish stock: Boil the water and add diced vegetables (onions, carrots, celery), garlic, minced white pepper, and thyme , miscellaneous fish, white wine. Simmer over low heat for 50 minutes, filter out the vegetables and fish, and set aside the stock.

2. Finely dice the onion and garlic, stir-fry until golden brown, add the diced peeled tomatoes, and stir-fry for 5 minutes. At the same time, peel the potatoes, cut them in half, steam them and set aside.

3. Pour in fish stock, saffron, white wine, thyme, bay leaves, black pepper, and steamed potatoes. Bring to a boil over medium heat.

(Steam one of the potatoes until soft, press it into a puree, and add the other half-cut cooked potatoes into the soup. Because the bouillabaisse I drank in the restaurant has a little thick soup. The soup is thicker, so use mashed potatoes instead of flour to make the soup a little thicker)

4. Add all the seafood.

5. After the seafood is cooked, turn off the heat and add fresh orange peel to enhance the aroma and complete.