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Bouillabaisse

Bouillabaisse

Preparation Time | 15 mins

Cooking Time | 35 mins

Servings | 4

By | Mimi Spencer - Pimped by WillPowders

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

Method

Step 1

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.

Step 2

Add in your garlic, ginger, chilli, saffron and paprika and cook for a further 2 minutes (until you can smell the spices)

Step 3

Stir in your tomatoes, stock, honey, collagen and bay leaf. Season and simmer for 25 minutes.

Step 4

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.)

Step 5

Check the seasoning, sprinkle with parsley and a squeeze of lemon.

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 Paprika
  • 1 400g tin of chopped Tomatoes
  • 1250ml of Fish Stock or Veggie stock
  • 1/2 tsp of honey(to regulate the acidity of the toms)
  • 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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