Simple Bouillabaisse

Bouillabaisse has its origins in the French city of Marseille and is a traditional Provençal fish stew. INGREDIENTS 2 garlic cloves 1 litre fish stock 1  tin chopped tomatoes 2  8 cm strips orange rind 2 thyme sprigs 1⁄2 tsp. ground turmeric 2 Tbsp. olive oil 1 fennel bulb, thinly sliced and fronds reserved 1 onion, chopped 600 grams frozen seafood mix 4 whole prawns 1 loaf French bread, sliced 250 grams cherry tomatoes 20 grams butter cup aioli 1⁄4 tsp. cayenne pepper METHOD PEEL garlic. Keep one clove whole and finely chop the other. Combine stock, tinned tomatoes, orange rind, thyme, turmeric and whole garlic in a pot and bring to the boil. Reduce the heat and simmer for 4 minutes. HEAT oil in a pot over medium heat. Add fennel, onion and chopped garlic and cook, stirring, for 2 minutes. Add the seafood mix, cover and cook for about 8 minutes, stirring occasionally. ADD the prawns and cook for another 3-4 minutes or until all the seafood is cooked. WHILE the seafood is cooking, toast the bread on a heated griddle pan until browned. Cook tomatoes on the same griddle pan, until softened. STRAIN stock into the seafood mix and bring to … Continue reading Simple Bouillabaisse