Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
- pinch of saffron threads
- 1 tablespoon olive oil
- 1 leek, pale part only, washed, thinly sliced
- 750ml fish stock
- 3/4 cup (180ml) white wine
- 500g tomato passata
- 400g canned tomatoes
- 300g 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 flat-leaf parsley
Capsicum Rouille (sauce)
- 4 slices white bread, crusts removed
- 100g roasted capsicum, drained
- 1 birdseye chilli, 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. Add 1 tablespoon hot water and set aside for 5 minutes.
- Heat the oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened. Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 10 minutes.
- Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with cold water and set aside for 2 minutes. Using your hands, squeeze the excess water from the bread. Place in the bowl of a food processor or blender. Add the capsicum, chilli, garlic, oil, salt and pepper, and blend until smooth. Transfer 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 or until seafood is just cooked. Add the parsley and gently stir to combine.
- To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.
Notes & tips
- To spice it up, add a few drops of Tabasco sauce.
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