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
Ingredients
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
Instructions
1
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.
