Bouillabaisse

Ingredients

650 gm Seafood Marinara Mix

1 tsp saffron threads

1 tbls hot water

1 tbls Butter

1 tbls Olive Oil

1 ½ litres Fish Stock

1 cup White Wine

2 (400 gm) tins Crushed Tomatoes

2 celery sticks, finely chopped

1 Small Brown Onion, finely chopped

4 Cloves Garlic, finely chopped

Sea Salt

Cracked Black Pepper

1 Quantity Rouille (see recipe below)

½ cup Italian parsley, roughly chopped

1 baguette, sliced & chargrilled

Capsicum Rouille

4 Slices White Bread

250 gm Roasted Red Capsicums

2 Cloves Garlic, chopped

1 Small Red Chilli, deseeded

2 tbls Olive Oil

Sea Salt

Black pepper

4 tbls Whole egg mayonnaise

Method

Place the saffron threads in the hot water, allow to steep for 10-15 minutes.

In a large saucepan, over a medium heat sauté the onion, garlic and celery in the olive oil and butter. Add the white wine, fish stock and tomatoes, bring to the boil then reduce heat, allow to simmer for 10-15 minutes

Add the saffron mixture, allow to simmer for a further 5 minutes. Add the seafood marinara mix to the soup and cook for 2-3 minutes or until the seafood is just cooked. Taste and season with sea salt and freshly ground black pepper. Divide seafood between four bowls, ladle over the broth.

To serve, sprinkle with the chopped parsley and serve with the chargrilled baguette and rouille.

For the rouille, place the slices of bread in a bowl, cover with cold water, allow to soak for 2 minutes. Squeeze excess water from the bread. Place in a kitchen processor, add the roasted red capsicums, garlic, chilli and olive oil, blend until smooth.

Stir through the mayonnaise, taste and season with sea salt and freshly ground black pepper.

Cook’s Tip

The Rouille will keep in the fridge for five days.

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