Serves: 4-6 | Prep: 15 minutes | Cooking: 20 minutes | Dairy Free – Gluten Free
INGREDIENTS
2 tablespoons extra virgin olive oil
2 onions, thinly sliced
2 leeks, sliced
1 cup fennel, chopped finely
2 x 400g can organic tomatoes
4 garlic cloves, minced
1 sprig fresh thyme
1 bay leaf
1 large orange, zested
200g scallops
500g fresh green prawns, peeled and deveined
500g salmon
1-1½ litres warm water
1 pinch saffron threads
SHOPPING LIST
Extra virgin olive oil
2 onions
2 leeks
1 fennel
2 x 400g cans organic tomatoes
4 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 large orange
200g scallops
500g fresh green prawns
500g salmon
Saffron threads
UTENSILS LIST
Garlic crusher
Sharp knives
Large saucepan
Measuring cups/spoons
Zester
Serving bowls
Weighing scales
METHOD
- Heat the olive oil in a large saucepan, and add the onions, leeks, fennel, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all the vegetables are soft.
- Stir in the thyme, bay leaf, and orange zest, then add the scallops, prawns and the warm water, and stir. Season to taste with black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
- Add the fish and reduce the heat to medium. Continue cooking for 12-15 minutes or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into warmed soup dishes.
- Serve immediately.
Tip: Fresh mussels also make a nice addition to this dish, and salmon can be replaced with firm white-fish fillets.