Prawn Bouillabaisse

This dish takes me back to Guernsey, where I ordered this from a local beachside restaurant. Its indulgent, deep flavours are wonderful and perfect for sharing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a shallow casserole dish over a low to medium heat, add the onions, fennel and leeks and cook gently for 10 minutes.

Step 2

Add the garlic, paprika and chilli flakes and fry for a minute, then add the tomatoes and cook for 2-3 minutes more.

Step 3

Crumble in the stock cube, then add the saffron, thyme leaves, bay leaf and water and simmer for 10 minutes.

Step 4

Add the prawns and cook for another 2-3 minutes until they turn pink.

Step 5

Remove from the heat and season to taste with salt and pepper. Serve scattered with parsley with lemon wedges and sourdough on the side.

Step 6

You can easily make this plant-based by substituting the prawns for haricot beans or precooked puy lentils.