Name: Bouillabaisse
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 1/4 teaspoon fennel seeds; 1/2-1 birdseye chilli, finely chopped; 1 kilogram tomatoes, peeled, seeded, chopped; 1/4 teaspoon saffron threads; 4 cup (1l) fish stock; 600 gram prawns, peeled, deveined, tails intact; 18 mussels, scrubbed, beards removed; 300 gram firm white fish fillets, cut into 3 cm cubes; 100 gram calamari rings; chopped parsley, crusty bread, to serve

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, crushed

1/4 teaspoon fennel seeds

1/2-1 birdseye chilli, finely chopped

1 kilogram tomatoes, peeled, seeded, chopped

1/4 teaspoon saffron threads

4 cup (1l) fish stock

600 gram prawns, peeled, deveined, tails intact

18 mussels, scrubbed, beards removed

300 gram firm white fish fillets, cut into 3 cm cubes

100 gram calamari rings

chopped parsley, crusty bread, to serve

Method

1.Heat oil in a large saucepan on medium. Cook onion and celery for 5 minutes, until softened. Add garlic, fennel seeds and chilli, stirring for 1 minute, until fragrant.

2.Add chopped tomato, saffron threads, fish stock and 2 cups water. Bring to boil, then reduce heat and simmer for 10 minutes. Season to taste.

3.Add seafood, cover and simmer for 5 minutes, until prawns are pink and mussels are open. Scatter with parsley and serve with crusty bread.

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