Bouillabaise

Ingredients

2 Tbs Cobram Estate classic extra virgin olive oil, plus extra to drizzle
1 small onion, peeled and sliced
1 small fennel bulb, thinly sliced
4 garlic cloves, peeled and finely chopped
4 large ripe tomatoes, quartered
400 g tin diced tomatoes
Large pinch of saffron threads
3/4 cup fish stock
3/4 cup white wine
2 large fish fillets, cut into large pieces
8 mussels, well-scrubbed and cleaned
8 green prawns, shelled and deveined
Crusty bread to serve

Method

Heat 2 tablespoons olive oil in a large pan.

Cook onion and fennel down until softened.

Add garlic and tomatoes and cook for a few minutes.

Add tinned tomatoes, saffron, stock and white wine to the pan and bring to the boil.

Add seafood and turn down heat to simmer for 5-10 minutes until cooked.

Ladle into serving bowls, drizzle with olive oil and serve with crusty bread.

Credits: Cobram Estate

Photo Credits: Cobram Estate