Traditional Marseille Bouillabaisse

A rich and aromatic Provençal fish stew featuring a variety of Mediterranean fish and shellfish, simmered in a saffron-infused tomato and fennel broth. Traditionally served with rouille and grilled bread.

Olive oil · Fennel bulb, thinly sliced · Leeks, white and light green parts, sliced · Garlic cloves, minced

Flaky, pan-seared salmon fillets with a bright and creamy lemon-dill sauce, a simple yet elegant dish perfect for a weeknight dinner.

Salmon fillets · Olive oil · Butter · Shallot, minced

A classic Valencian paella brimming with a variety of fresh seafood, saffron-infused bomba rice, and aromatic vegetables, cooked to perfection in a wide, shallow pan.

Bomba rice · Shrimp · Mussels · Clams

A comforting and deeply flavorful soup made with slowly caramelized onions, rich beef broth, topped with crusty bread and melted Gruyère cheese.

Yellow onions · Butter · Olive oil · Beef broth

A simplified version using readily available fillets and shellfish, capturing the essence of the classic stew in a fraction of the time.

Cod fillets · Large shrimp · Mussels · Fish stock

A rich and hearty beef stew, slow-cooked with onions, paprika, and caraway seeds. This is the quintessential Hungarian Goulash, a comforting and deeply flavorful dish.

Beef chuck roast · Yellow onions · Sweet Hungarian paprika · Caraway seeds

The quintessential Jamaican breakfast dish, featuring ackee fruit sautéed with rehydrated salt cod, onions, tomatoes, and Scotch bonnet pepper. A true taste of the Caribbean.

Ackee (canned) · Saltfish (dried salted cod) · Onion · Tomatoes

A regional twist on the classic, incorporating Pernod for an anise-forward depth and waxy potatoes to make it a hearty, one-pot meal.

Assorted white fish fillets · Waxy potatoes · Pernod (anise liqueur) · Clams