Name: Bouillabaisse
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
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

A hearty Mediterranean seafood soup, packed with vegetables and garlic. A satisfying meal in a bowl.

Serves

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

What makes a healthy, balanced diet?

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

Step 1

Add sweet potato and carrot to a pan with the stock, bring to the boil, then turn down the heat, cover, and simmer 7 minutes.

Step 2

Add the fennel, yellow pepper, leek, turmeric, white pepper and garlic, mix, then cover and simmer for a further 5 minutes.

Step 3

Meanwhile add 1 tsp of oil to a large non-stick frying pan over a medium-high heat. Once the pan is hot, add 4 pieces of fish, fillet skin-side down and cook for 2-3 minutes. Turn them over and cook another 1-2 minutes. Place on a hot plate and cook the remaining fish fillets with another tsp of oil - if you have a big enough pan you can do in one batch.

Step 4

Add the mussels and prawns to the vegetables and stock, bring to the boil and cook for 2 minutes

Step 5

Divide the vegetables, prawns, mussels and broth between 4 bowls. Place the fish fillets on top, sprinkle with parsley, chopped tomato flesh and a sprinkle of black pepper and serve.

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.