Mussel Bouillabaisse
Bouillabaisse is a traditional sauce for a fish stew originating in Southern France, along the coastline of the Mediterranean Sea. Once a complicated arrangement sometimes taking two days, you can experience this provincial dish in under 30 minutes at home, using our Boston Bay Kinkawooka ready-to-cook mussels, a few Aussie prawns and your favourite white fish.
Mussel Bouillabaisse
Serves: 2
Ingredients
1kg packet of ready to cook Boston Bay Kinkawooka Mussels
2 tablespoons extra-virgin olive oil
3 leeks, halved and thinly sliced
1 fennel bulb, halved and thinly sliced, fronds reserved
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
4 cups seafood stock
1 can crushed Australian tomatoes
Zest and juice of 1 orange
Pinch saffron
1kg white fish fillets (ling or snapper) cut into 1cm pieces
500 grams of Australian prawns, peeled and deveined
½ cup chopped fresh parsley
Crusty bread to serve
Method
1 Open the pack of Boston Bay Kinkawooka ready to cook mussels and strain off the water; give them a quick rinse under cold water.
2 Heat a pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid, and steam them for a couple of minutes, stirring every minute or so until they open.
3 Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.
4 Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.
5 In a large pot, heat olive oil on medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.
6 Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid is reduced, 12 to 15 minutes.
7 Add the fish and simmer for 2 minutes. Add the prawns and cover. Simmer until the seafood is fully cooked. The fish should be firm and the prawns should be pink.
8 Add the mussels and stir through to coat.
9 Stir in the parsley. Top with the reserved fennel fronds.
10 Serve immediately with crusty bread and a glass of your favourite white wine.
Bon Appétit!