Seafood Bouillabaisse
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 3 cloves garlic, crushed
- 750grams thick white fish fillets, cut into pieces
- 2 leeks, trimmed, halved, washed and thinly sliced
- 1/2 cup continental parsley leaves, roughly chopped
- 800grams diced Italian tomatoes
- 1 large lemon, finely grated rind
- 1 large lemon
- 20 mussels, cleaned and de-bearded
- 1 cup white wine
- 1 pinch pepper (for seasoning)
- 1/2 French bread stick, thinly sliced
- 16 green prawns, peeled and de-veined
- 1tablespoons olive oil
- 1 cup gruyere cheese, grated
- 3 cup fish stock
- 1teaspoons saffron threads
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3320kJ / 798Cal
3320 Kilojoules or 798 Calories
38% of daily energy intake*
Protein
45.5grams
Fat
24.1grams
Carbs
43.8grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Put the saffron in a small bowl and cover with boiling water. Stand for 5 minutes.
Step 2 of 6
Heat oil in a large deep saucepan over medium heat. Add leeks and cook, stirring often for 5 minutes or until soft. Add garlic and cook for 1 minute. Add the tomatoes, lemon rind, 1/3 cup lemon juice, fish stock, 1 1/2 cups of water, wine and saffron mixture and stir until well combined. Bring soup mixture to the boil. Reduce heat and simmer, uncovered for 20 minutes.
Step 3 of 6
Add fish, mussels and prawns to soup. Cook, covered, for 4 minutes or until prawns change colour, fish is cooked through and the mussels have opened. Season with salt and pepper.
Step 4 of 6
Ladle soup and seafood into serving bowls.
Step 5 of 6
Sprinkle with parsley and serve with Gruyere toast.
Step 6 of 6
To make Gruyere toast, place slices of bread onto a large baking tray. Toast both sides under a hot grill until golden brown. Sprinkle with cheese and cook under grill until cheese melts.
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