Bouillabaisse

• 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

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, maple syrup, contents of your Spice capsules, 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.