BOULIBAISE

By vegar

Ingredients

• 1 onion
• 2 garlic cloves, chopped
• 3 – 4 anchovies
• 2 tbsp olive oil
• 2 cans tomatoes, whole peeled
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp saffron threads
• 1/2 cup white wine
• 500 ml fish stock
• 1 bay leaf
• 8 mussels
• Sea salt to taste
• 8 green prawns, peeled and deveined leaving tails on
• 2 white fish fillets, cut into 3cm pieces
• 4 pieces of spelt sourdough
• 2 tsp olive oil
• Garnish with Italian parsley and lemon cheeks

Details

Servings 1
Adapted from goodchefbadchef.com.au

Preparation

Step 1

Dice onion and put into a large pot with olive oil. Sauté over a low heat. Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.

Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine. Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels. Allow to cook for 5 mins to allow the mussels to open.

Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth. Allow to cook or a further few minutes.