Serves: 4-6 Prep time: 15 minutes Cook time: 20 minutes
Tip: fresh mussels also make a nice addition to this dish and salmon can be replaced with firm-white fish fillets.
• 2 tbsp. extra virgin olive oil
• 2 onions, thinly sliced
• 2 leeks, sliced
• 1 cup fennel, chopped finely
• 2 x 400g can organic tomatoes
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 large orange, zested
• 200g scallops
• 500g fresh green prawns peeled and deveined
• 500g salmon
• 1-1.5L warm water
• 1 pinch saffron threads
Heat the olive oil in a large saucepan, and add the onions, leeks, fennel, chopped
tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all the
vegetables are soft.
Stir in the thyme, bay leaf, and orange zest, then add the scallops, prawns and
the warm water and stir. Season to taste with black pepper. Turn up the heat to
high, and boil for about three minutes to allow the oil and water to combine.
Add the fish and reduce the heat to medium. Continue cooking for 12 to 15
minutes, or until fish is cooked. The fish should be opaque and tender, but still
firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron and then pour
soup into a warmed soup dishes. Serve immediately.