BOUILLABAISSE

This is a culinary favourite.  Straight from France, the home of deliciously, humble food.  Fish stew is a warming and nutritious food.  Fish and seafood is loaded with omega-3 fatty acids, which help reduce inflammation and protein for healthy muscles and bones.  

This is one all your guests will enjoy, as well as your gut!


Serves: 4 to 6

Prep time: 30 minutes Cook time: 45 minutes

Total time: 1 hour 15 minutes

 

 

INGREDIENTS

Seafood

  • 1 large snapper fillet

  • Fresh marinara mix (mussels, crab meat, calamari, etc.)  

  • 0.5kg green king prawns

  • 0.5kg vongole

Vegetables and spices

  • 1 onion, chopped into pieces

  • 2 garlic cloves crushed

  • Olive oil for sautéing the onion and garlic

  • 1 fennel bulb, sliced

  • ½ bunch celery stalks, chopped roughly

  • ½ bunch flat leaf parsley, chopped finely

  • 2 tomatoes, chopped

  • ¼ cup tomato salsa

  • ¼ cup olive oil

  • ¼ cup white wine

  • 4 cups fish stock

  • 4 cups water

  • 1 tablet, vegetable stock

  • 1 lemon juiced

  • 2 tsp paprika

  • 2 tsp fennel seeds

  • 4 fresh bay leaves

  • 1 tsp chilli flakes

  • Salt and pepper to season  

  • Crusty bread, lemon wedges and parsley to serve.

 

METHOD

  1. Chop and prepare the vegetables.

  2. Clean the mussels and vongole if not already clean.

  3. In a large pot, sautee the onion and garlic with a drizzle of olive oil on medium heat.  

  4. Once the onion and garlic have browned, add the fennel, parsley, tomato, fish stock, vegetable stock, water, parsley, tomato salsa, olive oil, white wine, paprika, bay leaves, fennel seeds, chilli flakes to the pot, set the heat on low to medium.  Stir all the ingredients and simmer for 5 minutes.

  5. Add washed seafood to the stock and mix through all the ingredients. Add lemon juice and salt and pepper. Leave to simmer, for approximately 45 minutes, frequently stirring the mixture and season if needed.  

  6. Separate bouillabaisse evenly. Serve with crusty bread, parsley and lemon wedges.