for 4 person

Mussels

500 g

mussels

Vegetables

2 tbsp	olive oil
2	onions, halved, cut into thin strips
4	garlic cloves, squeezed
2 tsp	tomato puree
2	bay leaves
1	red chilli, deseeded, finely chopped
1 sachet	saffron
2	carrots, cut into cubes
2	tomatoes, cut into cubes
2 stick	celery, thinly sliced
¾ tsp	salt

Bouillabaisse

2 dl	white wine
4 dl	fish stock
2 dl	water
400 g	skinless pike-perch fillets, cut into cubes
240 g	peeled raw prawn tails (organic)
	salt and pepper to taste

How it's done

Mussels

Scrub the mussels under cold running water, remove the beard, discard any mussels that are already open.

Vegetables

Heat the oil in a wide pan. Add the onions and all the other ingredients up to and including the saffron, sauté for approx. 5 mins. Add the carrots, tomatoes and celery, cook for approx. 3 mins., season with salt.

Bouillabaisse

Pour in the wine, reduce by half. Pour in the stock and water, bring to the boil. Add the mussels, reduce the heat, cover and simmer for approx. 5 mins. Add the fish, prawns and mussels, mix carefully, cover and simmer over a low heat for approx. 5 mins., season.

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