TO DRINK: A white Bordeaux (Sauvignon/Semillon blend) has enough body for flavourful seafood dishes
Bouillabaisse
Ingredients
- pinch of saffron threads
- 15ml (1 tbsp) hot water
- 3L fish stock
- 2 x 410g tins chopped tomatoes
- 1 leek, washed and thinly sliced
- 1 carrot, peeled and diced
- 1 celery stick, diced
- 300g firm white sustainable fish fillets
- 15 prawns, cleaned
- 20 black mussels, scrubbed and de-bearded
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) fresh flat-leaf
- parsley leaves, roughly chopped
- crusty French bread, to serve
Instructions
Combine the saffron and hot water in a small bowl and set aside to infuse. Place the fish stock, tomatoes, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer, uncovered, for 25 minutes.
Add the saffron to the tomato mixture, bring to the boil then reduce the heat to a simmer. Cook for a further 15 minutes until some of the liquid has reduced slightly.
Add the fish, prawns and mussels to the soup and cook, covered, for 5 minutes or until the seafood is cooked and the mussels have opened. (Make sure that you discard any mussels that remain closed.)
Season well and ladle into bowls. Scatter with the parsley and serve with plenty of crusty French bread.
