Simple Bouillabaisse

Cook Time 35 minutes

Servings 4-6

Ingredients

2 tbsp extra virgin olive oil

1 onion, chopped

10 cumin seeds

20 fennel seeds

1 small hot red chilli 

1 cup chopped celery or fennel

400g can diced tomatoes

1 litre of fish stock

Salt and freshly ground pepper to taste

A large pinch of saffron

800g firm white fish fillets, cut into 8 pieces

8 large green prawns, shelled and deveined

2 garlic cloves, chopped 

4 tbsp chopped parsley

Method

Heat the oil in a casserole dish on a gentle heat and fry onion, cumin seeds, fennel seeds and chilli pepper for 1 minute. Add celery or fennel and fry for 2 minutes before stirring in diced tomatoes.

Add stock and season with salt, pepper and saffron. Bring to the boil and boil for 5 minutes.

Add fish fillet pieces, bring to a simmer and cook for 5-10 minutes. Add prawns and simmer until both prawns and fish fillets are cooked.

Stir in chopped garlic and parsley and serve in shallow bowls with crusty bread.