Bouillabaisse

Ingredients

1. Extra virgin olive oil 80ml
2. 1 large onion sliced
3. 2 garlic cloves minced
4. 1 red chili, finely chopped
5. Tomato paste 30g
6. 1kg fresh tomatoes roughly chopped
7. 500ml fish stock
8. 3 strips orange or lemon zest
9. Skinless white fish fillets, cut into large chunks 1000g
10. Clams 250g
11. Mussels 250g
12. Prawns U10  400g
13. A handful of flat-leaf parsley
14. 1 large ciabatta loaf, cut into 1cm slices
15. 2 garlic cloves, halved
16. Salt and black pepper
17. Bay leaf
18. Fresh thyme

Method

1. Heat the olive oil over medium heat, and add the onion and garlic. Cook until they aretender but not browned.
2. Add the chopped tomatoes and cook for 10 minutes
3. Add the fish stock, bay leaf and thyme and turn up the heat until it begins to boil. Cook until the quantity is reduced by about half.
4. Add the tomato paste and white fish and cook for 10 minutes. Then add the clams, mussels, prawns and the orange strips and pop the lid on to steam.
5. Remove from heat, add the seasoning, and serve immediately, garnishing with parsley and served with garlic bread.