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Photo of Bouilabaisse by WW

Bouilabaisse

3 - 6
PersonalPoints™ per serving
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Moderate
You can also call it French seafood stew!

Ingredients

Olive oil

1 tbs

Fennel bulb(s)

1 small, quartered, thinly sliced

Leek(s)

1 whole, thinly sliced

Celery

2 stick(s), thinly sliced

Garlic

1 clove(s), crushed

Sweet-style white wine

½ cup(s), (125ml)

Chicken stock

3 cup(s)

Canned diced tomatoes

400 g

Mussels

20 piece(s), scrubed, de-bearded

Ling, raw

400 g

Raw peeled prawns

20 small

Fresh flat-leaf parsley

¼ cup(s)

Instructions

  1. Heat oil in a large saucepan over medium heat. Add fennel, leek and celery and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 30 seconds. Add wine and bring to the boil.
  2. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes. Season with salt and freshly ground black pepper.
  3. Add mussels and simmer, covered, for 5 minutes or until mussels have opened (discard any that do not open). Using a slotted spoon, remove mussels and transfer to a bowl. Add fish and prawns to pan and simmer, covered, for 3–4 minutes or until cooked through.
  4. Divide mussels and fish mixture among serving bowls. Serve sprinkled with parsley.

Notes

SERVING SUGGESTION: Mixed salad leaves, plus garlic croutons. Toast 4 x 35g slices sourdough bread. Rub 1 side of each toast with cut side of 1 garlic clove (halved) and lightly spray with oil. TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.

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