Bouillabaisse
Nutrition Facts
each servingIngredients
all 16 types- 1 sweet potato, peeled and cubed (200g)
- 1 carrot, diced small (100g)
- 1 fish stock cube, dissolved in 600 ml water
- half bulb fennel, sliced (175g)
- 1 yellow pepper, sliced (140g)
- 1 leek, chopped (150g)
- tiny pinch turmeric (for colour, cheaper than traditional saffron)
- good pinch white pepper
- 2 cloves garlic, crushed
- 2 tsp sunflower oil
- 4 x bream fillets (90g each), cut in half to give 8 pieces
- 150g pack cooked, peeled king prawns
- 150g pack cooked, chilled mussel meat
- 2 large tomatoes, skinned, seeds removed and chopped small (100g flesh)
- 1 tbsp finely chopped parsley
- good grind black pepper
Directions
5 steps in totalAdd sweet potato andcarrot to a pan with the stock, bring to the boil, then turn down theheat, cover, and simmer 7 minutes.
Add the fennel,yellow pepper, leek, turmeric, white pepper and garlic, mix, then coverand simmer for a further 5 minutes.
Meanwhile add 1 tspof oil to a large non-stick frying pan over a medium-high heat. Once thepan is hot, add 4 pieces of fish, fillet skin-side down and cook for 2-3minutes. Turn them over and cook another 1-2 minutes. Place on a hotplate and cook the remaining fish fillets with another tsp of oil - if youhave a big enough pan you can do in one batch.
Add the mussels andprawns to the vegetables and stock, bring to the boil and cook for 2minutes
Divide thevegetables, prawns, mussels and broth between 4 bowls. Place the fishfillets on top, sprinkle with parsley, chopped tomato flesh and a sprinkleof black pepper and serve.
