11 November 2013,09:16 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Shell and devein prawns, leaving tails intact.
  • Cut fish into 2cm pieces. Scrub mussels, remove beards.
  • Heat oil in large pan, add onions and garlic, cook, stirring, until onions are soft.
  • Add undrained crushed tomatoes, paste, thyme and fennel, cook, stirring, 3 minutes.
  • Add hot fish stock, saffron and potatoes, simmer, uncovered, about 15 minutes or until potatoes are just tender.
  • Reserve quarter of the potatoes and ¼ cup (100 ml) of the fish stock for potato rouille.
  • Just before serving, add seafood to bouillabaisse, cook, uncovered, 5 minutes or until seafood is cooked through. Serve bouillabaisse with potato rouille.

Fish Stock:

  • Place all ingredients in large pan, simmer, uncovered, 20 minutes, skimming when necessary.
  • Carefully strain mixture; you need 2.5 litres (10 cups) of stock for this recipe. Discard fish heads and vegetables.
  • Potato Rouille: Mash reserved potatoes, push through a fine sieve, add garlic and paste, stir until smooth.
  • Gradually add oil in a thin stream, stirring constantly, then gradually stir in enough reserved stock to form a soft paste. Stir in chili powder.



  • 500 grams snapper fillets
  • 300 grams small mussels
  • 2 tablespoons peanut oil
  • 400 grams onions, sliced
  • 2 cloves garlic, crushed
  • 500 grams can tomatoes
  • 150 ml tomato paste
  • 2 tablespoons chopped fresh thyme
  • 500 grams fennel bulb, sliced
  • ¼ teaspoon saffron powder
  • 1kg Old Potatoes, peeled, sliced

Fish Stock

  • 1 kg snapper fish heads
  • 2 sticks celery, chopped
  • 150 grams onion, chopped
  • 120 grams carrot, chopped
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 8 black peppercorns
  • 3 litres water

Potato Rouille

  • 2 cloves garlic, crushed
  • ½ teaspoon tomato paste
  • 100 ml Olive oil
  • Pinch hot chili powder

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