French-Style Bouillabaisse (Seafood Stew) | What's for Dinner? | Coles

Also known as a seafood stew, this French-style bouillabaisse is a hearty, filling dish that's perfect for the cooler months. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more dinner ideas check out the full playlist    • What's for Dinner?  .

French-Style Seafood Stew
Serves 4 Prep 15 mins Cooking 30 mins

1 tbs olive oil
1 fennel, thinly sliced, fronds reserved
1 celery stick, thinly sliced
1 carrot, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine (optional)
6 vine-ripened tomatoes, finely chopped
1 orange, zested, juiced
2 tbs tomato paste
6 cups (1.5L) fish stock or vegetable stock
4 thyme sprigs
1 Coles Fresh Tasmanian Salmon Portion Skin Off, coarsely chopped
1 firm white fish fillet, coarsely chopped
500g raw banana prawns, peeled leaving tails intact, deveined
200g Coles Deli Thawed Squid Rings
200g blue mussels, scrubbed

1. Heat oil in a heavy-based casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrot and cook, stirring, for 5 mins or until the fennel softens.
2. Add the leek and garlic and cook, stirring, for 2 mins or until the leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 mins or until the wine reduces by half. Add the tomato, orange zest, orange juice and tomato paste and stir to combine. Add the stock and thyme and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the tomato is tender and the mixture thickens slightly.
3. Add the combined fish, prawns, squid and mussels. Cover and cook for 10 mins or until the fish is just cooked through and the mussels open (discard any unopened mussels).
4. Sprinkle the stew with the reserved fennel fronds and season to serve.

Serve with aioli and sourdough.

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