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Bouillabaisse

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Bouillabaisse
A hearty Mediterranean seafood soup, packed with vegetables and garlic. A satisfying meal in a bowl.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 500g serving contains (excludes serving suggestion)
KCal
280
Carbs
20.0g
Fibre
6.7g
Protein
31.5g
Fat
6.7g
Saturates
0.6g
Sugars
8.8g
Salt
1.5g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 sweet potato, peeled and cubed (200g)
1 carrot, diced small (100g)
1 fish stock cube, dissolved in 600 ml water
half bulb fennel, sliced (175g)
1 yellow pepper, sliced (140g)
1 leek, chopped (150g)
tiny pinch turmeric (for colour, cheaper than traditional saffron)
good pinch white pepper
2 cloves garlic, crushed
2 tsp sunflower oil
4 x bream fillets (90g each), cut in half to give 8 pieces
150g pack cooked, peeled king prawns
150g pack cooked, chilled mussel meat
2 large tomatoes, skinned, seeds removed and chopped small (100g flesh)
1 tbsp finely chopped parsley
good grind black pepper
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Method

Recipe tips
  • Bouillabaisse was traditionally made with leftover fish - whatever was in season - so virtually any fish works.
  • To peel tomatoes, dip them in boiling water for 1 minute and the peel is easy to remove.
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