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French fish stew
Marseille is home to the fish stew called bouillabaisse. First made by French fishermen on their boats as a way of using up any extra fish caught at sea, it is eaten with a garlicky sauce called rouille and toasted bread or croutons
Serves 6
 Preparation time 35 minutes
Ingredients
  • 5tbsp olive oil
  • 1 large onion, finely sliced
  • 4 cloves garlic, crushed
  • 450g tomatoes, deseeded and diced
  • 1 fennel bulb, trimmed and finely sliced
  • 2 sprigs fresh Asda thyme
  • 1 Asda bay leaf
  • Large pinch of saffron (optional)
  • 300ml dry white wine
  • 5cm piece of orange zest
  • 500g bag fresh Asda mussels, scrubbed
  • 1kg white, firm Asda fish fillets, such as cod or red mullet
Method
1 Heat the oil in a large, deep pan and gently fry the vegetables, herbs and saffron for 10 minutes until softened. Add the wine and orange zest, bring to the boil, then simmer rapidly until reduced by half.

2 Discard any mussels that are cracked or open, cut the fish into bite-sized pieces and add both to the pan with enough water just to cover, then bring back to the boil. Simmer for 5 minutes until the fish is cooked and the mussels have opened; discard any that haven’t. Serve with rouille and croutons.
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Per serving
Calories 275, Carbs 6g, Fat 14g, Saturated fat 2g

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