Bouillabaisse

Ingredients

• 400 gCod fillet
• 200 gPrawns
• 300 gMussels
• 400 gTomatoes, tinned
• 100 gOnion
• 100 gLeek
• 300 gPotatoes
• 40 gOlive oil (4 tbsp)
• 150 mlWhite wine
• 800 mlVegetable stock
• 120 gWhite bread (4 slices)
• Saffron, garlic, orange zest, fennel seeds, salt, pepper

How to make it

1. Soften the onion and leek in the oil, add the garlic, fennel seeds and orange zest.
2. Deglaze with the wine, add the tomatoes, stock, saffron and sliced potatoes, cook for twenty minutes.
3. Add the mussels and cook for five minutes until they open.
4. Lay in the fish pieces and prawns and let them stand for five minutes, then season.
5. Serve with toasted bread and throw away any mussels that stayed shut.

One tip

Rouille alongside: mayonnaise with garlic, saffron and chilli, spread on the bread.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.