This is definitely one of my favourite dishes. It’s light and tasty and it’s also one of the few times I cook with tomatoes. Feel free to add other seafood such as scallops or calamari rings. For an easy meal, have the tomato base ready and add the seafood just before serving.
- 2 tbsp olive oil
- 1 onion or leek, diced
- 4 anchovy fillets
- 3 garlic cloves, chopped
- 400 g tin whole peeled tomatoes
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp saffron threads
- 125 ml (½ cup) dry white wine
- 500 ml (2 cups) fish stock
- 1 bay leaf
- 8 mussels, scrubbed and debearded
- 8 green prawns, peeled and deveined with tails intact
- 2 x 100 g firm white fish fillets (such as blue eye, flathead or kingfish), cut into 3 cm pieces sea salt and cracked black pepper, to taste
- flat-leaf parsley and lemon wedges, to serve
- 4 slices of sourdough spelt bread
- 2 tsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a stockpot or very large saucepan over a low heat and add the oil. Saute the onion or leek until translucent.
Meanwhile, make a paste by crushing the anchovies and garlic together, then add this to the pan and continue to saute for 1 minute over a low heat. Add the tomatoes, tomato paste, paprika, saffron and wine. Allow to simmer for 15–30 minutes until the sauce reduces and thickens a little.
Using a handheld blender, blitz the sauce to make a smooth puree. Now add the fish stock, bay leaf and mussels, and simmer for 5 or so minutes, until all the mussels open. (Discard any that don’t open.)
Add the prawns and fish to the tomato broth and cook for a further few minutes until the fish is opaque and the prawns are turning pink. Season to taste with a little salt and pepper. Chargrill the bread in a chargrill pan with the oil and a sprinkling of salt.
Ladle the bouillabaisse into shallow bowls, garnish with the parsley and lemon wedges and serve with the chargrilled bread.
Recipes and image from Janella’s Wholefood Kitchen by Janella Purcell, with photographs by Heath Missen. Published by Allen & Unwin ($39.99, pbk).