Bouillabaisse

  • Pinch saffron threads
  • 1 T. hot water
  • 2 qts. fish stock
  • 2 (14.5 oz.) cans diced tomatoes in juice
  • 1 leek, white section only, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, ends trimmed, finely chopped
  • 12 oz. firm white fish fillet (such as cod), cut into bite-sized cubes
  • 24 (about 8 oz.) green king prawns, peeled leaving tails intact, deveined
  • 24 (about 1.5 lbs.) black mussels, scrubbed, debearded
  • Salt & freshly ground black pepper
  • 1/4 c. loosely packed coarsely chopped fresh parsley
  • 1 small baguette, sliced, to serve
  • Salt & freshly ground black pepper

Combine the saffron and hot water in a small bowl and set aside to infuse. Place the stock, tomato, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce the heat to medium-low and cook, uncovered, for 10 minutes or until the vegetables begin to soften.

Add the saffron mixture to the tomato mixture and cook for a further 10 minutes or until the vegetables are tender. Add the fish, prawns and mussels to the soup and cook, covered, for a further 2-3 minutes or until the seafood is just cooked and the mussels open. (Discard any unopened mussels.) Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with parsley. Serve with the baguette for sopping up the juices.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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