Bouillabaisse

Ingredients

• 400g firm white fish (cod, monkfish, or sea bass), cut into chunks
• 200g mussels, cleaned and debearded
• 150g raw prawns, peeled
• 1 fennel bulb, thinly sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 400g tin chopped tomatoes
• 500ml fish or vegetable stock
• 100ml dry white wine (optional)
• Pinch of saffron threads
• 1 strip orange zest
• 1 bay leaf
• 1 tbsp olive oil
• Fresh parsley for garnish
• Salt and pepper to taste

Method

1. 1Soak saffron in 2 tbsp warm water for 10 minutes.
2. 2Heat olive oil in a large pot. Sauté fennel and onion for 5 minutes until softened.
3. 3Add garlic and cook for 1 minute.
4. 4Pour in white wine (if using) and let it reduce by half.
5. 5Add tomatoes, stock, saffron with its liquid, orange zest, and bay leaf. Bring to a simmer.
6. 6Cook for 15 minutes to allow flavours to develop.
7. 7Add the firm white fish and cook for 3 minutes.
8. 8Add mussels and prawns. Cover and cook for 4-5 minutes until mussels open and prawns are pink. Discard any mussels that don't open.
9. 9Season with salt and pepper. Remove bay leaf and orange zest.
10. 10Ladle into warm bowls and garnish with fresh parsley.