Name: Fennel seafood bouillabaisse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 bulbs, thinly sliced (fronds reserved) fennel; 2 thinly sliced onions; 3 cloves, finely sliced garlic; 2 tablespoon tomato paste; 1 cup white wine; 3 cup fish stock; 400 gram can diced tomatoes; 3 strips of peel orange; 500 gram scrubbed, debearded black mussels; firm white skinless fish,; 400 gram cut into 3 cm pieces; 250 gram peeled, tails on green prawns; tabasco sauce, to taste

Fennel seafood bouillabaisse

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1 tablespoon olive oil

2 bulbs, thinly sliced (fronds reserved) fennel

2 thinly sliced onions

3 cloves, finely sliced garlic

2 tablespoon tomato paste

1 cup white wine

3 cup fish stock

400 gram can diced tomatoes

3 strips of peel orange

500 gram scrubbed, debearded black mussels

firm white skinless fish,

400 gram cut into 3 cm pieces

250 gram peeled, tails on green prawns

tabasco sauce, to taste

Method

1.Heat oil in a large, heavy-based saucepan on medium. Saute fennel, onion and garlic 5-6 minutes, until tender.

2.Stir in tomato paste and cook 1-2 minutes. Pour in wine to deglaze pan. Simmer 3-4 minutes, until reduced by half.

3.Add stock, tomatoes and orange peel. Reduce heat to low. Bring to a simmer. Mix seafood through. Cover and simmer 4-5 minutes, until fish flakes, mussels open and prawns are just cooked through. Season and add Tabasco to taste. Top with fronds and serve.

Serve this with plenty of fresh crusty bread for dipping. Change the seafood to a mixture of your choice or simply use a marinara mix.
Note

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