Bouillabaisse

Bouillabaisse, that's what I'm calling it, made from what I have on hand. It lacks seafood items ordinarily seen in traditional bouillabaisse like clams, lobster, mussels, partial corn on the cob sections and such and instead has only frozen shrimp, scallops and flounder. But I don't care. I added saffron and that fakes me out into believing it tastes just like Bouillabaisse -- and it does! Although I didn't bother with toasted French bread and aioli. Also my base is a little bit off, the canned tomatoes and homemade chicken broth, and I don't care about that either.