Bouillabaisse is a traditional French fish stew, but it doesn't have to take hours to prepare. This cheat version is just as tasty but only takes 30 minutes.
1 whole, white part only, sliced
1 large, sliced, fronds reserved
2 clove(s), crushed
Tomato pasta sauce
400 g, (Sugo or Arrabbiata)
Reduced-alcohol white wine
125 ml, (½ cup) dry
Seafood marinara mix
- Heat a large non-stick saucepan over low heat and lightly spray with oil. Cook leek, fennel and garlic, stirring, for 10 minutes or until softened.
- Deglaze pan with wine. Add ½ cup (125ml) water and sauce.
- Stir in seafood mix. Cook, covered, for 5-6 minutes or until seafood is cooked through. Season with salt and pepper and serve in bowls topped with reserved fennel fronds.
SERVING SUGGESTION: Mixed salad leaves, lemon wedges with fat-free salad dressing and 50g multigrain bread roll.