Quick & Easy

Quick and easy bouillabaisse

Recreate this classic French seafood soup in no time at all with this quick and tasty weeknight recipe from The Australian Women's Weekly's 'Winter Express' cookbook.



1.Peel garlic. Keep one clove whole, crush other clove. Combine stock, rind, thyme, whole garlic and saffron in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, about 4 minutes.
2.Meanwhile, heat oil in a large saucepan over medium-high heat; cook fennel, onion and crushed garlic, stirring, about 2 minutes or until softened. Add prawns and marinara mix; cook, stirring gently, until prawns are almost cooked.
3.Preheat a grill plate (or grill or barbecue) over high heat. Toast bread on grill plate until browned lightly.
4.Cook tomatoes on same heated oiled grill plate about 5 minutes or until just softened.
5.Meanwhile, strain stock mixture into marinara mixture; bring to the boil. Remove from heat, stir in butter. Season to taste.
6.Divide bouillabaisse into serving bowls; top each bowl with grilled tomatoes and reserved fennel fronds. Sprinkle aïoli with cayenne. Serve bouillabaisse with toast and aïoli.

Use the best fish stock you can get for this recipe as the flavour relies on a good stock.


Related stories