Seafood bouillabaisse
This tasty fish supper is impressive but quick and easy to throw together.
By Alex Greene
From B&B by the Sea
Ingredients
- light olive oil, for frying
- 2 shallots, peeled and finely sliced
- 4 large garlic cloves, finely chopped
- 1 fennel bulb, trimmed and finely sliced
- 2 tbsp vermouth
- 400g tin cherry tomatoes
- 10 baby plum tomatoes, halved
- 500ml/18fl oz chicken stock (or fish or vegetable stock if preferred)
- 1kg/2lb 4oz mussels, scrubbed and debearded
- 4 extra large scallops, shucked and cleaned
- 200g/7oz thick fresh cod fillet, cut into 4 pieces
- 200g/7oz smoked cod fillet, cut into 4 pieces
- 200g/7oz fresh salmon fillet, centre cut
- 200g/7oz large tiger prawns, shell removed but tail on
- salt and freshly ground black pepper
- finely chopped fresh parsley and dill, to garnish
- lemon wedges, to serve
Method
Heat a good glug of oil in a large frying pan with a lid and, once hot, add the shallots, garlic, fennel and vermouth. Fry for 8–10 minutes until softened and golden.
Add the cherry tomatoes and plum tomatoes and bring to a simmer. Add the stock, bring back to a simmer and then add all of the seafood and fish, arranging neatly in the pan. Discard any mussels with broken shells and any that refuse to close when tapped. Cover and simmer for another 6–8 minutes or until the thicker bits of fish have cooked and the mussels have opened. Discard any mussels that remain closed.
Season with salt and pepper, sprinkle with the herbs and serve with the lemon wedges.
