Bouillabaisse

Sautee minced garlic and onion in a pan with olive oil until onions are soft. Add some tomatoes, juicy ones. Add dry white wine (we like sake in this), dried basil, thyme, saffron, red pepper flakes, salt and a bay leaf. Cook until tomatoes are soupy, maybe 10-15 minutes. Add seafood (we like a medley made of cuttlefish, squid and octopus. The "springy" textured sea animals.) Cook 6-8 min until seafood is cooked. Serve with a little cilantro and black pepper on top.