Bouillabaisse

INGREDIENTS
Oil and butter for frying
1 leek, chopped
1 fennel bulb, chopped
4 cloves of garlic, finely chopped
4 tbsp tomato passata
1/2 cup white wine
Pinch of saffron
1 tbsp lemon juice
3 medium sized fresh tomatoes, dice OR 1 can chopped tomatoes
A few sprigs of thyme, destalked
2 fillets of white fish, eg snapper
Mussels (about 16)
Scallops (about 8)
250g prawns
Parsley for garnish, chopped

METHOD
In a large deep pan fry the leek and the fennel in the olive oil and butter for about 5 mins until soft. Add the garlic and fry for another minute. Then add the passata, the saffron, the lemon juice, the thyme the tomatoes and the white wine and cook until the sauce begins to bubble. 

You may need to add more liquid at this point, either water or vegetable stock, to get the consistency you want. Season with salt and black pepper.

Next add the fish and cook for about 10 mins. Then add in the rest of the seafood and cook for a further 2 or 3 minutes until the prawns are pink and cooked through.

Garnish with parsley and serve with baguette.

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