Ingredients

• Pinch of saffron threads
• 1 tbs hot water
• 5 x 375ml ctns fish stock
• 2 x 400g cans diced tomatoes in juice
• 1 leek, white section only, thinly sliced
• 1 carrot, peeled, finely chopped
• 1 celery stick, ends trimmed, finely chopped
• 300g firm white fish fillet (such as ling), cut into 3cm cubes
• 24 (about 250g) green king prawns, peeled leaving tails intact, deveined
• 24 (about 640g) black mussels, scrubbed, debearded
• Salt & freshly ground black pepper
• 1/4 cup loosely packed coarsely chopped fresh continental parsley
• 1 small baguette (French breadstick), sliced, to serve

• Capsicum rouille

• 1/2 loaf (about 210g) unsliced white bread, crusts removed
• 1/2 x 225g jar roasted red pepper strips (Always Fresh brand), drained
• 3 large garlic cloves, peeled
• 1 small fresh red chilli, deseeded
• 1 tbs extra virgin olive oil
• Salt & freshly ground black pepper

Description

Seafood Bouillabaisse Recipe - 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...

View Full Recipe