Name: Bouillabaisse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 3 tomatoes, chopped; 1 fennel bulb, trimmed, sliced; 1 leek, trimmed, sliced; 2 clove garlic, crushed; 2 red chillies, chopped (optional); 1/4 teaspoon saffron; 6 cup seafood stock; 1 cup white wine; 500 gram firm white fish fillets, cubed; 350 gram green prawns, peeled, deveined, tails intact; 350 gram mussels, scrubbed, bearded; 100 gram scallops, with roe, trimmed; 1 tablespoon chopped parsley; crusty bread, to serve; Rouille sauce; 2 red capsicums, grilled, skin and seeds removed; 1/4 cup fresh breadcrumbs; 2 tablespoon olive oil; 1 chilli, chopped; 1 clove garlic, crushed

Bouillabaisse

Recreate this classic French seafood stew for your friends and family - fresh fish, prawns and mussels are cooked to perfection and simmered in a fragrant tomato broth. Serve with crusty bread and a capsicum rou

Serves 6

Prep

20M

Cook

20M

Total

40M

Ingredients

2 tablespoon olive oil

3 tomatoes, chopped

1 fennel bulb, trimmed, sliced

1 leek, trimmed, sliced

2 clove garlic, crushed

2 red chillies, chopped (optional)

1/4 teaspoon saffron

6 cup seafood stock

1 cup white wine

500 gram firm white fish fillets, cubed

350 gram green prawns, peeled, deveined, tails intact

350 gram mussels, scrubbed, bearded

100 gram scallops, with roe, trimmed

1 tablespoon chopped parsley

crusty bread, to serve

Rouille sauce

2 red capsicums, grilled, skin and seeds removed

1/4 cup fresh breadcrumbs

2 tablespoon olive oil

1 chilli, chopped

1 clove garlic, crushed

Method

1.Heat oil in a large saucepan on high. Saute tomatoes, fennel, leek garlic and chilli for 2-3 minutes, until tender. Stir in saffron and cook for 1 minute.

2.Blend in stock and wine and bring to the boil. Reduce heat and simmer for 10 minutes. Season to taste.

3.To make rouille: Place all ingredients in a food processor or blender and process until well combined.

4.Add seafood and parsley to soup. Cook for 4-5 minutes until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.