- Serves 4
- Preparation Time 20MINS
- Cook Time 30MINS
1 pinch of saffron threads
1 tbs olive oil
1 leek, pale part only, washed, dried, thinly sliced
500ml (2 cups) Campbells Real Stock – Fish
cup (180ml) white wine
500g tomato passata
400g can canned tomatoes
500g mussel, scrubbed , washed
300g firm white fish fillets, (such as ling), cut into 3cm cubes
12 (260g) green king prawns, peeled, deveined, tailed intact
Salt and cracked black pepper
cup parsley, chopped
STEP 1 Place saffron in a small bowl, add 1 tbs hot water and set aside until needed.
STEP 2 Heat 1 tbs olive oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened.
STEP 3 Add the Campbells Real Stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium- low and cook, uncovered, for 10 minutes.
STEP 4 Add saffron mixture to the tomato broth and cook for 5 minutes. Add the fish, prawns and mussels and cook for a further 5 minutes or until seafood is just cooked. Season with salt and pepper. Add the parsley and gently stir to combine.
STEP 5 To serve divide the bouillabaisse among serving bowls and serve with sliced crusty bread.