Bouillabaisse, at least 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. The canned Mexican style diced tomatoes have jalapenos, onions and garlic. The cans were languishing in the pantry for months. I dropped in some tahini just to see what would happen, and that's not traditional either. I would be satisfied to serve this at a dinner party and sniff that I knew what I was doing all along.
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