Bouillabaisse

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Breakfast with Barr,

Published

Wednesday 26th March

6 cloves garlic finley chopped
4 spring onions finely chopped
6 tomatoes blanched, de-seeded and chopped
½ tsp fennel seeds
3 fillets snapper (approx 150gr fillets)
Handful calamari cut into rings
Same amount of green lip mussels
Good handful of de-veined prawns
5 litres fish stock
½ tspn ground saffron
Couple bayleaves
Couple of carrots sliced
¼ leek
Good belt of olive oil

Method

Add olive oil to a large saucepan, dry fry the ground saffron and fennel seeds and then add chopped vegetables.

Pour in the fish stock adding the bay leaves and bring to a light boil.

Add your snapper and simmer for five minutes then squid for three and finally prawns for two minutes.

Add some cracked pepper and salt and serve in bowls with crusty bread.

Yummy!