Fennel seafood bouillabaisse
Serve this with plenty of fresh crusty bread for dipping. Change the seafood to a mixture of your choice or simply use a marinara mix. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 tablespoon olive oil
- 2 bulbs, thinly sliced (fronds reserved) fennel
- 2 thinly sliced onions
- 3 cloves, finely sliced garlic
- 2 tablespoons tomato paste
- 1 cup white wine
- 3 cups fish stock
- 400 grams can diced tomatoes
- 3 strips of peel orange
- 500 grams scrubbed, debearded black mussels
- firm white skinless fish,
- 400 grams cut into 3 cm pieces
- 250 grams peeled, tails on green prawns
- tabasco sauce, to taste
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