Fish Stew (Bouillabaisse)

Bouillabaisse originally was a stew made by Marseille fishermen using the fish they were unable to sell to restaurants or in markets, but today is considered to be a classic french dish with versions that use a wide variety of fish and seafood.

Ingredients

• 1 x 200g snapper fillet cut into med bite size pieces
• 200g raw prawns, deveined and tails removed
• Pinch Saffron
• 1tbsp. butter
• 1 tbsp. olive oil

Fish Stock

• 8 cups fish stock (we used Campbell’s Ready Made)
• 1 carrot, sliced
• 1 onion, sliced
• 1 tsp. Thyme
• 1 tsp. Rosemary
• Bay leaf
• 4 cloves garlic, crushed
• Chopped parsley
• 1 tomato, diced

Method

1. Pour ready-made fish stock into a pot and add all the ingredients as above.  Simmer for 30 mins so the stock flavour will be enhanced. After 30 mins drain liquid in a strainer and keep stock on simmer.
2. In a non-stick frypan heat on med heat olive oil then butter and saffron.  When butter melted add snapper and cook for 2 minutes before turning over.  Turnover fish then add prawns.  Turn prawns over when starting to become opaque, approximately 2 minutes.
3. When fish and prawns are cooked divide them into 4 bowls.  Ladle 1 cup of stock over the fish into each bowl.
4. Serve with crusty bread.