Bouillabaisse

Name: Bouillabaisse
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: A glug of Olive Oil or MCT Oil.; 1 Onion, finely chopped; 1 Fennel bulb, trimmed and finely sliced; 4 Garlic Cloves, peeled and crushed; 1 tsp of root Ginger, finely grated; A pinch of Saffron threads; 1 Red Chilli, finely chopped and deseeded; 1 tsp of Smoked Paprika; 1 400g tin of chopped Tomatoes; 1250ml of Fish Stock or Veggie stock; 1/2 tsp of Maple Syrup (to regulate the acidity of the toms); 2 Spice capsules; 4 large scoops of Collagen; 1 Bay leaf; 400g of White Fish, cut into chunks; 8 Mussels, scrubbed; 8 large raw King Prawns, peeled and deveined, tails left on; Salt and Pepper; A handful of Flat Leaf Parsley; A squeeze of Lemon Juice

50 mins

Labour of love

serves 4

Preparation Time: 15 mins

Cooking Time: 35 mins

WillPowders

This mega fish soup will make you feel super fancy and fill your body up with immune boosting protein.

Ingredients Method

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A glug of Olive Oil or MCT Oil.
1 Onion, finely chopped
1 Fennel bulb, trimmed and finely sliced
4 Garlic Cloves, peeled and crushed
1 tsp of root Ginger, finely grated
A pinch of Saffron threads
1 Red Chilli, finely chopped and deseeded
1 tsp of Smoked Paprika
1 400g tin of chopped Tomatoes
1250ml of Fish Stock or Veggie stock
1/2 tsp of Maple Syrup (to regulate the acidity of the toms)
2 Spice capsules
4 large scoops of Collagen
1 Bay leaf
400g of White Fish, cut into chunks
8 Mussels, scrubbed
8 large raw King Prawns, peeled and deveined, tails left on
Salt and Pepper
A handful of Flat Leaf Parsley
A squeeze of Lemon Juice

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Method

Heat your oil in a large cast iron pot over a medium heat and sauté your onion and fennel - stir occasionally for about 5 minutes until soft but not coloured.
Add in your garlic, ginger, chilli, saffron and paprika and cook for a further 2 minutes (until you can smell the spices)
Stir in your tomatoes, stock, maple syrup, contents of your Spice capsules, collagen and bay leaf. Season and simmer for 25 minutes.
Gently pop the fish, mussels and prawns into the soup, cover and cook for 2-3 minutes (until the fish and prawns are just opaque.)
Check the seasoning, sprinkle with parsley and a squeeze of lemon.