Bouillabaisse

Ingredients 

• 2 tablespoons 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  
• 400g tinned diced tomatoes  
• large pinch saffron threads  
• ¾ cup fish stock 
• ¾ cup white wine  
• 2 large white fish fillets, cut in large chunks pieces.  
• 8 mussels, well scrubbed and cleaned 
• 8 green prawns, shelled and deveined 
• Crusty bread, to serve 

Method 

1. Heat extra virgin olive oil in large pan and cook onion and fennel until softened. Add garlic and tomatoes and cook for a few minutes. 
2. Add tinned tomatoes, saffron, stock and white wine and bring to the boil. 
3. Add seafood and turn heat down to simmer for 5 – 10 minutes until cooked. 
4. Ladle into serving bowls, drizzle over extra virgin olive oil and serve with crusty bread.