Bouillabaisse
Ingredients
- 1 COBS Bread Sourdough Cob
- 2 Tbsp olive oil
- 1 small onion, peeled and sliced
- 1 small fennel bulb, thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 4 large ripe tomatoes, quartered
- 400g tinned diced tomatoes
- Large pinch saffron threads
- ¾ cup fish stock
- ¾ cup white wine
- 2 large white fish fillets, cut in large chunks
- 8 mussels, well-scrubbed and cleaned
- 8 green prawns, shelled and de-veined
- Tabasco sauce to taste
- Chopped parsley to garnish
Directions
Heat oil in large pan over a medium heat and cook onion and fennel until softened. Add garlic and fresh tomatoes and cook for a few minutes. Add diced tomatoes, saffron, stock and white wine and bring to the boil. Add seafood and turn heat down to simmer for 5 to 10 minutes until cooked. Add Tabasco sauce to taste and parsley to garnish.
Serve hot with a piece of Sour Dough.