• What could be more satisfying than a bowl of hearty seafood Bouillabaisse? There’s nothing like fish soup for a real flavour burst, and this dish has it in volumes. 

    Seafood Bouillabaisse

    Serves: Serves 2 – 4
    Cooking Time: 45 mins


    • Soup base

    • 15ml (1 tbsp) olive oil
    • 1 onion, peeled and finely sliced
    • 2 garlic cloves, peeled and crushed
    • 125ml (½ cup) dry white wine
    • pinch saffron
    • shells of 12 medium prawns (reserve the flesh)
    • 100g rosa tomatoes, roughly chopped
    • 250ml (1 cup) tomato purée
    • 250ml (1 cup) fish stock
    • salt and freshly ground black pepper, to taste
    • Seafood

    • 15ml (1 tbsp) butter
    • 12 shelled prawns (from above)
    • 200g calamari rings, lightly dusted in cake flour seasoned with salt and freshly ground black pepper, to taste
    • 8 fresh mussels in shells, cleaned and beards removed
    • 10 roasted vine tomatoes, to garnish
    • toasted torn ciabatta chunks, to serve



    For the soup, heat the olive oil in a large pot, and fry the onion and garlic over medium heat, 2 minutes. Add the white wine and saffron and simmer until all of the wine has reduced. Add the prawn shells and fry, a further 2 minutes. Add the rosa tomatoes, tomato purée and fish stock, and simmer gently, 20 minutes. Season to taste.