Bouillabaisse
Preparation Time | 15 mins
Cooking Time | 35 mins
Total Time | 50 mins
Servings | 4
By WillPowders
Ingredients
- A glug of Olive Oil or MCT Oil.
- 1 Onion, finely chopped
- 1 Fennel bulb, trimmed and finely sliced
- 4 Garlic Cloves, peeled and crushed
- 1 tsp of root Ginger, finely grated
- A pinch of Saffron threads
- 1 Red Chilli, finely chopped and deseeded
- 1 tsp of Smoked Paprika
- 1 400g tin of chopped Tomatoes
- 1250ml of Fish Stock or Veggie stock
- 1/2 tsp of Maple Syrup (to regulate the acidity of the toms)
- 2 Spice capsules
- 4 large scoops of Collagen
- 1 Bay leaf
- 400g of White Fish, cut into chunks
- 8 Mussels, scrubbed
- 8 large raw King Prawns, peeled and deveined, tails left on
- Salt and Pepper
- A handful of Flat Leaf Parsley
- A squeeze of Lemon Juice
Method
Step 1
Heat your oil in a large cast iron pot over a medium heat and sauté your onion and fennel - stir occasionally for about 5 minutes until soft but not coloured.
Step 2
Add in your garlic, ginger, chilli, saffron and paprika and cook for a further 2 minutes (until you can smell the spices)
Step 3
Stir in your tomatoes, stock, maple syrup, contents of your Spice capsules, collagen and bay leaf. Season and simmer for 25 minutes.
Step 4
Gently pop the fish, mussels and prawns into the soup, cover and cook for 2-3 minutes (until the fish and prawns are just opaque.)
Step 5
Check the seasoning, sprinkle with parsley and a squeeze of lemon.
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