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Seafood bouillabaisse
Fruit and vegetables
2
shallots
, peeled and finely sliced
4 large
garlic
cloves, finely chopped
1
fennel
bulb, trimmed and finely sliced
400g tin
cherry tomatoes
10 baby plum
tomatoes
, halved
finely chopped fresh
parsley
and dill, to garnish
lemon
wedges, to serve
Tins, packets and jars
500ml/18fl oz
chicken stock
(or fish or vegetable stock if preferred)
Cooking ingredients
light
olive oil
, for frying
salt and freshly ground
black pepper
Meat, fish and poultry
1kg/2lb 4oz
mussels
, scrubbed and debearded
4 extra large
scallops
, shucked and cleaned
200g/7oz thick fresh
cod
fillet, cut into 4 pieces
200g/7oz smoked
cod
fillet, cut into 4 pieces
200g/7oz fresh
salmon
fillet, centre cut
200g/7oz large tiger
prawns
, shell removed but tail on
Other
2 tbsp
vermouth
Back to recipe
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