Bouillabaisse

Ingredients

Instructions

1. 1

   Prepare all ingredients before you start: slice the onion and fennel, finely slice the garlic, dice the tomato, cut the fish into large bite-size pieces, peel and devein the prawns if needed, and scrub and debeard the mussels. Discard any mussels that are cracked or that stay open when tapped firmly. Warm serving bowls if possible.

2. 2

   Make the broth base. In a wide pot over medium heat, add the olive oil, then the onion and fennel. Cook for 6-7 minutes, stirring often, until softened but not browned; gentle sweating keeps the broth sweet and clear-tasting. Add the sliced garlic and cook 30 seconds more.

3. 3

   Stir in the diced tomato, tomato paste, orange zest, saffron threads, bay leaf, and thyme. Cook for 2 minutes to concentrate the tomato and bloom the saffron. Pour in the fish stock and water, add the salt and black pepper, then bring to a brisk simmer.

4. 4

   Simmer the broth uncovered for 18 minutes until the fennel is tender and the liquid is fragrant and slightly reduced. Taste and adjust seasoning lightly; the seafood will add salinity. Remove and discard the orange zest and bay leaf.

5. 5

   While the broth simmers, make the light rouille. Soak the torn bread in the hot fish broth for 1 minute. In a tall container or small blender, combine the roasted red pepper, garlic clove, egg yolk, Dijon mustard, soaked bread with its broth, lemon juice, smoked paprika, and cayenne pepper. Blend smooth, then drizzle in the olive oil slowly until lightly thickened. It should be spoonable rather than stiff. Keep chilled until serving.

6. 6

   Bring the broth back to a lively simmer. Add the mussels, cover, and cook for 2 minutes. Add the fish pieces, poaching gently for 2 minutes; avoid boiling hard or the fish may break. Add the prawns and cook 1-2 minutes more, until the fish is just opaque, the prawns are pink and curled, and the mussels have opened. Discard any mussels that remain closed.

7. 7

   Let the stew stand off the heat for 2 minutes so the seafood finishes cooking gently and the flavours settle. This short rest helps keep the fish succulent.

8. 8

   Ladle the bouillabaisse into warm bowls, making sure each serving gets fish, prawns, and mussels. Top with chopped fennel fronds and parsley. Serve immediately with a spoonful of light rouille on the side and lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •Use a firm white fish such as cod, hake, monkfish, or pollock; delicate fish can fall apart in the broth.
• •For the cleanest flavour, add seafood in stages exactly as written so each type reaches doneness at the same time.
• •If you prefer, blend half the broth base before adding the seafood for a slightly thicker, more restaurant-style texture.
• •Because this is a lowfat version, the rouille is intentionally lighter than traditional versions but still gives the classic garlic-chilli-saffron effect.
• •Serve with extra toasted bread if desired, but it is not included in the nutrition estimate.

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