Bouillabaisse recipe

  • Serves 8
  • 30 mins to prepare and 1 hr to cook
  • 250 calories / serving
  • Healthy
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Heat the olive oil in a large casserole dish over a moderate heat. Sweat the fennel, onion, garlic for 10 minutes with a little salt, stirring occasionally until they are soft but not coloured.

Stir in the reserve prawn shells, tomato purée, fennel seeds, tomatoes, bay leaf and thyme sprigs. Stir well and cover with the fish stock and water. Bring to the boil and simmer for 30 minutes. Strain into a large, clean saucepan, pressing the tomatoes and all other ingredients through the sieve to extract as much flavour as possible.

Add the Pernod to the broth, then add the white fish and mussels and bring to a simmer. Once it has reached a simmer add both the shelled prawns and the whole prawns. Cook for a further 2 minutes until the mussels have opened and the prawns are pink, discarding any mussels that haven't opened in that time.

Adjust the seasoning if necessary and ladle into a large serving bowl. Sprinkle the chopped tarragon on top and serve immediately.

  • Ingredients

  • 300g mussels, cleaned
  • 300g whole prawns, shelled and de-veined (reserve the shells)
  • 100g whole prawns
  • 140g Tesco Calamari in tomato sauce and chilli marinade
  • 500g white fish, cut into large chunks
  • 50ml Pernod
  • 50ml olive oil
  • 1tbsp tarragon
  • 1l fish stock
  • 1 tbsp tomato puree
  • 500g tomatoes, chopped
  • 1 fennel bulb, trimmed and sliced
  • 2 onions finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fennel seeds
  • sprigs of thyme
  • 1 bay leaf
  • salt
  • pepper
  • Energy 1045kj 250kcal 12%
  • Fat 9g 13%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 7.9g Protein 31.2g Fibre 3.2g


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