What are the key ingredients required to make bouillabaisse?

Fish stock: traditionally made with white fish bones, vegetables (usually carrots, celery and onions), and herbs (fresh thyme, bay leaf, parsley).

Fish: bouillabaisse typically includes a variety of fresh fish, such as grouper, sea bass, snapper, monkfish, and shellfish like mussels, clams, shrimp, and lobster.

Vegetables: typically include tomatoes, onions, fennel, leeks, and garlic.

Herbs: fresh herbs such as basil, thyme, bay leaf, parsley, and saffron are used to enhance the flavor of the dish.

Olive oil: used for sautéing the vegetables.

Bread: crusty French bread is traditionally served with bouillabaisse.

Roux: a mixture of flour and fat that is used to thicken the broth.

White wine: dry white wine is used to deglaze the pan and add flavor.

Brandy: a small amount of brandy or cognac is added for extra flavor and richness.

Pernod or other anise-flavored liqueur: adds a distinct flavor to the broth.

Salt and pepper: to taste.