Bouilabaisse
3
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
You can also call it French seafood stew!
Ingredients
Olive oil
1 tbs
Fennel
1 small, quartered, thinly sliced
Leek
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.
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