Bouillabaisse – Food & Home Magazine

Ingredients

• pinch of saffron threads
• 15ml (1 tbsp) hot water
• 3L fish stock
• 2 x 410g tins chopped tomatoes
• 1 leek, washed and thinly sliced
• 1 carrot, peeled and diced
• 1 celery stick, diced
• 300g firm white sustainable fish fillets
• 15 prawns, cleaned
• 20 black mussels, scrubbed and de-bearded
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) fresh flat-leaf
• parsley leaves, roughly chopped
• crusty French bread, to serve