- 5 cups fish stock
- 1 teaspoon saffron threads
- 2 tablespoons olive oil
- 18 large black mussels, washed, debearded (see note)
- 1 cup dry white wine
- 1 large leek, halved, washed, thinly sliced
- 2 garlic cloves, crushed
- 400g can whole peeled tomatoes
- 2 sprigs thyme
- 18 green prawns, peeled, deveined, tails intact
- 400g firm white fish fillets (ling or perch), cut into 1.5cm pieces
- 2 tablespoons flat-leaf parsley leaves, roughly chopped
- Step 1Place stock and saffron in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer gently for 3 minutes.
- Step 2Meanwhile, heat 1 tablespoon oil in a large saucepan over high heat. Add mussels and wine. Stir and cover. Cook for 1 minute. Remove from heat. Drain mussels. Transfer to a bowl. Discard unopened mussels. Cover to keep warm.
- Step 3Heat remaining oil in the saucepan over medium heat. Add leek and garlic. Cook, stirring often, for 2 minutes or until tender but not coloured. Add tomatoes and cook, stirring to break up tomatoes, for 1 minute.
- Step 4Add hot stock and thyme. Cover and bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Return mussels to pan. Add prawns, fish and parsley. Cook for 4 to 5 minutes or until fish just cooked through. Season with salt and pepper.
- Step 5Ladle bouillabaisse into warmed bowls and serve.
- High protein
- Low carb
- Low kilojoule
Tip: To spice up this soup, add a few drops of Tabasco sauce in step 3. Debearding mussels: First, scrub mussels in cold water to remove grit. To debeard, hold in one hand. Using your free hand, grab the beard (clump of hairs) and sharply tug down to remove. Rinse again in a bowl of cold water.
- Author: Michelle Lucia
- Image credit: Mark O'Meara
- Publication: Super Food Ideas