East Healthy Meals – Bouillabaisse
Bouillabaisse
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
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Ingredients
Pinch of saffron threads.
1 tablespoon olive oil.
1 leek, pale part only, sliced thinly.
750ml fish stock.
3/4 cup white wine.
500 grams tomato passata.
400 gram can diced tomatoes.
300 gram firm white fish fillets (such as ling), cut into 3cm cubes.
12 green king prawns, peeled, deveined, tails intact.
Salt and cracked black pepper.
1/4 cup chopped parsley.
Capsicum Rouille (sauce)
4 slices white bread, crusts removed.
100 grams roasted capsicum, drained.
1 birdseye chili, deseeded.
2 large garlic cloves, crushed.
1 tablespoon extra virgin olive oil.
Salt & cracked black pepper.
Crusty bread, to serve.
Method
Place the saffron in a small bowl and add 1 tablespoon hot water.
Set aside for 5 minutes.
Place a large saucepan over medium heat and add the oil.
Add the leek and cook for 2-3 minutes until tender.
Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally for 10 minutes.
To make the capsicum rouille, place the bread in a large bowl and cover with cold water.
Allow to soak for 2 minutes, then using your hands, squeeze the excess water from the bread.
Place soaked bread in the bowl of a food processor or blender.
Add the capsicum, chili, garlic, oil, salt and pepper, and process until smooth. Remove to a serving bowl.
Add saffron mixture to the tomato broth and cook for 5 minutes.
Add fish and prawns and cook for a further 3 minutes until seafood is just cooked.
Add the parsley and gently stir through.
Serving
To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.
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