Bouillabaisse has its origins in the French city of Marseille and is a traditional Provençal fish stew.
INGREDIENTS
- 2 garlic cloves
- 1 litre fish stock
- 1 tin chopped tomatoes
- 2 8 cm strips orange rind
- 2 thyme sprigs
- 1⁄2 tsp. ground turmeric
- 2 Tbsp. olive oil
- 1 fennel bulb, thinly sliced and fronds reserved 1 onion, chopped
- 600 grams frozen seafood mix 4 whole prawns
- 1 loaf French bread, sliced 250 grams cherry tomatoes 20 grams butter cup aioli
- 1⁄4 tsp. cayenne pepper
METHOD
PEEL garlic. Keep one clove whole and finely chop the other. Combine stock, tinned tomatoes, orange rind, thyme, turmeric and whole garlic in a pot and bring to the boil. Reduce the heat and simmer for 4 minutes.
HEAT oil in a pot over medium heat. Add fennel, onion and chopped garlic and cook, stirring, for 2 minutes. Add the seafood mix, cover and cook for about 8 minutes, stirring occasionally.
ADD the prawns and cook for another 3-4 minutes or until all the seafood is cooked.
WHILE the seafood is cooking, toast the bread on a heated griddle pan until browned. Cook tomatoes on the same griddle pan, until softened.
STRAIN stock into the seafood mix and bring to the boil. Remove from the heat and stir in the butter. Season well.
DIVIDE bouillabaisse between serving bowls and top with grilled tomatoes and fennel fronds. Sprinkle the aioli with cayenne pepper and serve with the toasted bread on the side.
