QUICK BOUILLABAISSE

PREP + COOK TIME 15 MINUTES SERVES 4

2 cloves garlic

1 litre (4 cups) fish stock

2 x 8cm strips orange rind

2 sprigs fresh thyme pinch saffron threads

2 tablespoons olive oil

1 medium fennel bulb (300g), trimmed, sliced thinly, fronds reserved

1 small brown onion (80g), chopped 4 uncooked medium prawns

(130g), unshelled

600g marinara mix

1 long french bread stick, cut into

1cm-thick slices

250g cherry truss tomatoes

20g butter

1/3 cup (100g) aioli

¼ teaspoon cayenne pepper

1 Peel garlic. Keep one clove whole, crush the other clove. Combine stock, rind, thyme, whole garlic and saffron in a medium saucepan; bring to the boil. Reduce heat; simmer, covered, for 4 minutes.

2 Heat oil in a large saucepan over medium-high heat; cook fennel, onion and crushed garlic, stirring, for 2 minutes or until soft. Add prawns and marinara mix; cook, stirring gently, until the prawns are almost cooked.

3 Heat a grill plate (or a grill or barbecue) over high heat. Toast bread on grill plate until browned lightly.

4 Cook the tomatoes on the same heated oiled grill plate for 5 minutes or until just soft.

5 Strain stock mixture into marinara mixture; bring to the boil. Remove from heat, stir in butter. Season to taste. Divide bouillabaisse among serving bowls; top with tomatoes and fennel fronds. Sprinkle aioli with cayenne.

6 Serve bouillabaisse with toast and aioli.