What You Need12 black-tip mussels
1. Prepare seafood. Wash mussels and remove stringy beard; peel and devein prawns; score the squid in a crisscross pattern and cut into 3cm pieces; and slice fish into 3cm dice. Keep seafood separate, and set aside.
2. Halve fennel and slice into 1cm pieces. Wash and thinly slice leek. Heat 2 tbsp olive oil in a large saucepan and gently cook fennel and leek for a few minutes till soft but not
coloured, then add saffron, garlic and wine. Turn up the heat and reduce by half. Add stock
and 1 lemon sliced into thin rounds. Bring to the boil.
3.Add mussels and fish to the broth. Cover with a lid and simmer for 1 minute, then add
prawns, squid and tomatoes and stir gently. Cover again and simmer until just cooked through; stir again to ensure even cooking.
4. Meanwhile, drizzle the baguette with extra-virgin olive oil and toast under a hot grill.Place bouillabaisse into warm bowls, garnish with dill and a splash of extra-virgin olive oil, and serve with grilled bread and lemon wedges.
Did You Know?Bouillabaisse is a fish soup originating in France. In Marseilles, they serve the broth in a bowl while the seafood and vegetables are served separately on a tray or platter.
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