Singapore Women's Weekly

Dinners In A Bowl

BOUILLABAISSE

Prep & Cook 2 hours | Serves 4

12 (500 g) mussels, cleaned
12 (540 g) medium to large uncooked prawns, shelled, deveined, leaving tails intact
600 g firm, white skinless fish fillets, such as ling of blue eye, chopped coarsely
Crusty bread, for serving

SEAFOOD FLAVOUR BASE

1 orange¼ cup (60 ml) extra virgin olive oil500 g white fish fillets, cut into large pieces6 cloves garlic, sliced1 medium (350 g) leek, sliced1 medium (120 g) carrot, peeled, sliced thinly1 trimmed stalk (100 g) celery, sliced1 medium (200 g) fennel, chopped coarsely (fronds for garnish)3 fresh bay leaves1 tbsp fennel seeds1 tbsp tomato pasteStalks from 1 bunch parsley, chopped coarsely2 x 400 g canned chopped tomatoes3 pinches saffron threads, or to taste½ cup (125 ml) Pernod (anise-flavoured liqueur from France)1.5 litres (6 cups) fish stock

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