Bouillabaisse - tasty seafood bouillon

Bouillabaisse - tasty seafood bouillon

Ingredients:
500 grams king prawns deveined and shelled
(keep shells and heads for stock)
12 mussels scrubbed and beards removed
250 grams crabs
1 cup white wine
2 cups water
1/2 red onion chopped
2 teaspoons finely chopped garlic
1 bay leaf or carri poulet leaf
1/4 cup olive oil
2 red onions finely chopped (extra)
1 small leek, finely sliced
salt and pepper to taste
1 cup fish stock
1 tablespoon crushed garlic
450 grams can of chopped tomatoes
3 tablespoons tomato paste
1/4 teaspoon saffron powder
2 bay leaves or 4 carri poulet leaves (extra)
1 tablespoon chopped basil leaves
1 teaspoon fennel seeds
4cm piece of orange rind
salt and freshly ground pepper
500 grams white fleshed fish, skinned, boned
and cut into bite pieces
1/2 cup finely chopped parsley leaves

Preparation:
Soak mussels in cold water for one hour. Scrub & remove beards. Clean crabs, break or cut into serve sizes and retain shells.
Prepare stock by boiling crab shells, prawn shells and heads and fish bones in 1 cup of fish stock, together with wine, 2 cups water, 1/2 red chopped onion, chopped garlic and one bay or carri poulet leaf. Bring to boil, reduce heat and simmer for 20 minutes. Strain and reserve liquid.
Heat oil in large casserole pan. Add 2 finely chopped red onions, chopped leek and 1 tablespoon crushed garlic. Cover and cook over low heat for 20 minutes, stirring occasionally until onion is softened but not browned. Add chopped tomatoes, tomato paste, saffron powder, bay leaves or carri poulet leaves, basil, fennel seeds, orange rind, salt and pepper. Stir well and allow to cook uncovered for ten minutes, stirring frequently.
Add strained fish stock and bring to boil. Allow to boil for ten minutes, stirring often. Reduce heat and add fish pieces, crab pieces and mussels. Cover and simmer for four to five minutes. Add king prawns and simmer covered for three to four minutes. Do not overcook prawns.
Remove orange rind and bay or carri poulet leaves. Transfer to warm serving bowls. Sprinkle with parsley.
Serve on freshly cooked hot basmati rice. Accompany with tomato chutney.