Bouillabaisse

Ingredients

• 150g x Fish –Halibut/Monkfish/Scallops/Mussels etc.

Method

1. First,we make the sauce. Sweat the sliced vegetables in a pan with half the olive oil and the star anise.
2. Once nicely sweat off deglaze with the fish stock and bring to the boil. Adding a good pinch of saffron at this point.
3. Add the tomato sauce and parsley. Season with salt and pepper.
4. Sauté the fish of your choice until cooked three quarters of the way, deglaze with the juice of half a lemon then add your sauce.
5. Bring up to the boil and serve. I like to serve mine with some boiled mooli, but zoodles or cauliflower rice is equally awesome!