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Bouillabaise

Ingredients

For the Rouillie

1 roast capsicum

1 tbsp tomato paste

½ tsp smokey paprika

½ cup aioli

For the Bouillabaise

4 tbsp olive oil

1 small brown onion, finely diced

½ small bulb fennel, diced

2 clove garlic, finely

1 medium red skin potato, peeled, diced 1cm

½ cup white wine

2 pinches Saffron

4 sprigs thyme

1 x 400g tin chopped tomato

2 cup fish stock

8 large green tiger prawns, peeled, tail on

300g cleaned squid tubes, sliced into 1cm rounds

200g skinless, boneless ling fillet, cut into 3cm pieces

300g mussels

Handful flat leaf parsley, roughly chopped

4 sliced grilled sourdough, to serve

Method

Rouille – Soak 1 pinch of saffron in hot water for 2 minutes.

Combine the water with capsicum, tomato paste and paprika in a food processor and blend until smooth.

Fold through the aioli, season to taste, and set aside.

Bouillabaise –

Preheat a large frying pan over a medium high heat.

Add the onion, fennel, garlic and a good pinch of salt.

Cook, stirring for 3 minutes, then add the potato and cook for another 2 minutes.

Add the white wine, 1 pinch of the saffron and thyme and cook for 2 minutes to reduce the wine by half.

Add the tomatoes and fish stock and simmer for 10 minutes. 

Add the prawns and squid to the simmering soup base and cook for 2 minutes.

Add the ling and mussels.

Cover the pan and simmer for another 3 minutes.

Stir through the parsley and adjust the seasoning to taste.

Serve the bouillabaise with the rouille spooned over accompanied by the grilled bread.

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