• TO DRINK: A white Bordeaux (Sauvignon/Semillon blend) has enough body for flavourful seafood dishes

    Bouillabaisse

    Serves: 4
    Cooking Time: 45 minutes

    Ingredients

    • pinch of saffron threads
    • 15ml (1 tbsp) hot water
    • 3L fish stock
    • 2 x 410g tins chopped tomatoes
    • 1 leek, washed and thinly sliced
    • 1 carrot, peeled and diced
    • 1 celery stick, diced
    • 300g firm white sustainable fish fillets
    • 15 prawns, cleaned
    • 20 black mussels, scrubbed and de-bearded
    • salt and freshly ground black pepper, to taste
    • 60ml (¼ cup) fresh flat-leaf
    • parsley leaves, roughly chopped
    • crusty French bread, to serve

    Instructions

    1

    Combine the saffron and hot water in a small bowl and set aside to infuse. Place the fish stock, tomatoes, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer, uncovered, for 25 minutes.

    2

    Add the saffron to the tomato mixture, bring to the boil then reduce the heat to a simmer. Cook for a further 15 minutes until some of the liquid has reduced slightly.

    3

    Add the fish, prawns and mussels to the soup and cook, covered, for 5 minutes or until the seafood is cooked and the mussels have opened. (Make sure that you discard any mussels that remain closed.)

    4

    Season well and ladle into bowls. Scatter with the parsley and serve with plenty of crusty French bread.

     

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