Main Courses Recipes - Bouillabaisse Recipe

Ingredients

• 16 black mussels

• 200g/7oz scallops

• 1.4kg/3lb assorted cod fillets

• 300g/11 oz raw, peeled prawns

• 2 tablespoons oil

• 1 fennel bulb (thinly sliced)

• 1 onion (chopped)

• 5 tomatoes

• 1.2 liters/2pt fish stock (made from stock cubes)

Serves 4

---

Method:

1. Scrub the mussels with a stiff brush, discarding any that are broken or open. Slice any veins off the scallops and cut the cod into large bite-size pieces. Cover all the seafood and refrigerate.

2. Heat the oil in a large saucepan over a medium heat and cook the fennel and onion until golden.

3. Place the tomatoes in a bowl of just-boiled water for 30 seconds, then skin and chop them. Add them to the pan and cook for a further 3 minutes.

4. Stir in the stock, bring to the boil and boil for 10 minutes. Reduce the heat and add the scallops, prawns, mussels and fish. Simmer until the mussels open. Serve hot.