BOUILLABAISSE

Traditionally bouillabaise is made with 8 different fish . I use 1 kg of marinara mix . Place a few saffron threads in a bowl , cover with warm water and leave to infuse for 10 minutes . Heat 3 tbs of rice bran oil in a large saucepan add 2 onions peeled and sliced along with 2 sticks of celery trimmed and sliced , saute for 5 minutes , stirring occasionally . Add 225 gm of soft ripe tomatoes ( flesh only ), 1 bay leaf , a bouquet garni and stir until lightly coated . A packet of bouquet garni can be purchased in the spice section of your supermarket , they come in packets of 4 sachets containing a mix of parsley , bay leaves ,thyme , sage and marjoram . Now I place the the thick fish portions of the marinara mix over the the tomatoes and pour in the saffron infused water and enough water to just cover . Bring this to the boil and partially cover with a lid and cook for 8 minutes . At this stage you now add the remainder of the marinara mix / soft flesh seafood and continue to simmer for 5 minutes or until all the seafood is cooked . Season to taste with salt and cracked black pepper . Remove the bay leaf and bouquet garni and serve in warmed bowls along with French bread .