BOUILLABAISSE

Preparation Method :

• Prepare the fish stock. Place all the stock ingredients in a large stock pot and bring to the boil over high heat.
• Lower the heat and allow to simmer for 20 minutes. Strain and reserve the stock. Discard the fish bones and vegetables.
• Heat the oill in a medium-sized saucepan and add the carrots, leeks and garlic. Cook for about 5 minutes until slightly softened.
• Add the saffron and wine and allow to simmer for about 5 minutes.
• Add the fish stock along with all the remaining bouillabaisse ingredients except the prawns.
• Bring the mixture to the boil and cook until the lobster turns red, the mussel and clam shells open and the potatoes are tender.
• Turn off the heat and add the prawns. Cover the pan and let the prawns cook in the residual heat. Divide the ingredients among 4 soup bowls.
• Remove the lobster and cut it in half. Divide the tail between the other 2 bowls and serve the bouillabaisse with garlic bread.