Name: Quick & easy bouillabaisse
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 clove garlic; 1 litre (4 cups) fish stock; 2 x 8cm (3¼-inch) pieces orange rind; 2 sprigs fresh thyme; saffron threads; 4 uncooked medium prawns (shrimp) (130g); 2 tablespoon olive oil; 1 medium_piece (300g) fennel bulb, sliced thinly; 1 small_piece (80g) brown onion, chopped coarsely; 600 gram (1¼ pounds) marinara mix; 1 (300g) long french bread stick, sliced; 250 gram (8 ounces) cherry truss tomatoes; 20 gram (¾ ounce) butter; 1/4 cup fresh dill leaves; 1/3 cup (100g) aïoli; 1/4 teaspoon cayenne pepper

Ingredients

2 clove garlic

1 litre (4 cups) fish stock

2 x 8cm (3¼-inch) pieces orange rind

2 sprigs fresh thyme

saffron threads

4 uncooked medium prawns (shrimp) (130g)

2 tablespoon olive oil

1 medium_piece (300g) fennel bulb, sliced thinly

1 small_piece (80g) brown onion, chopped coarsely

600 gram (1¼ pounds) marinara mix

1 (300g) long french bread stick, sliced

250 gram (8 ounces) cherry truss tomatoes

20 gram (¾ ounce) butter

1/4 cup fresh dill leaves

1/3 cup (100g) aïoli

1/4 teaspoon cayenne pepper

Method

1.Crush one clove, keep other peeled clove whole.

2.Place stock, orange rind, thyme, saffron and whole garlic clove in a medium saucepan, bring to the boil. Reduce heat, add prawns, simmer, covered, about 4 minutes.

3.Meanwhile, heat oil in a large saucepan over medium-high heat, cook fennel, onion and crushed garlic, stirring, for 2 minutes or until softened. Add marinara mix, cook, stirring gently, until fish is almost cooked.

4.Preheat grill plate. Toast bread on grill plate until browned lightly.

5.Cook truss tomatoes on heated oiled grill plate until just softened.

6.Meanwhile, remove prawns from stock mixture, reserve. Strain stock into marinara mixture; bring to the boil. Remove from heat, stir in butter. Season to taste.

7.Divide bouillabaisse into serving bowls, top with prawns and dill. Sprinkle aïoli with cayenne, spoon onto bouillabaisse. Serve with grilled tomatoes and toast.

Use the best fish stock you can get for this recipe as the flavour relies on a good stock.
Note

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Ingredients

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