BOUILLABAISSE

Bouillabaisse is the most famous of all Mediterranean fish soups , it is a rich and colourful mixture of fish and shellfish, flavoured with tomatoes, saffron and orange . If you cannot access fresh seafood it is ok to substitut ) 1.5 kg of frozen mixed fish red trout , whiting , snapper , monk fish , large raw prawns and clams ) Cut the fish into large chuncks , leave the shell fish in their shells . Remove the pulp from 250 gm of well flavoured tomatoes , chop and place in a bowl . Soak a pinch of saffron threads in 2 tbs of hot water in a small bowl . Heat 6 tbs of rice bran oil in a large pan , add 1 peeled and sliced onion , 1 leek sliced ( white part only ), 1 stick of celery sliced and cook until softened . Then add 1 tbs of minced garlic , 1 bouquet garni , grated rind of 1 orange , 1 tsp of fennel seeds ,the chopped tomatoes , then the saffron threads with soaking water and 5 cups of fish stock . Season with salt and cracked pepper , bring to this to the boil and simmer for 40 minutes . Now add the shell fish and and continue to cook for 6 minutes followed by the fish chunks and cook for a further 8 minutes until the fish flakes easily . Use a slotted spoon to transfer the fish and shellfish to a warmed serving dish . Keep the the liquid simmering , to allow the fish oil to emulsify with the broth , add 2 tbs of tomato paste and 1/2 tsp of ground anise . return fish and shell fish to the broth and serve with crusty French bread stick .