Easy Bouillabaisse

Name: Easy Bouillabaisse
Ingredients: 2 tbsp olive oil; 2 small bulbs fennel, sliced; 2 stalks celery, finely sliced; 1 None red onion, finely sliced; 1 pinch saffron; 1/3 cup lemon juice, plus 2 strips of zest; 1/2 cup Pernod; 2 (13.5 oz) cans diced tomato; 1 lb marinara seafood mix; 2 tbsp fresh parsley leaves, chopped; None None garlic bread, to serve

11 ingredients

2 steps

Ingredients

2 tbsp olive oil
2 small bulbs fennel, sliced
2 stalks celery, finely sliced
1 None red onion, finely sliced
1 pinch saffron
1/3 cup lemon juice, plus 2 strips of zest
1/2 cup Pernod
2 (13.5 oz) cans diced tomato
1 lb marinara seafood mix
2 tbsp fresh parsley leaves, chopped
None None garlic bread, to serve

Directions

1

In a large saucepan, heat oil over high heat. Saute fennel, celery and onion for 6-8 mins, until onion is tender and golden. Add saffron and lemon zest. Add Pernod. Bring to a boil then add tomatoes and 4 cups water. Bring back to a boil then reduce heat and simmer for 8-10 mins. Mix in seafood. Simmer, stirring occasionally, for 1-2 mins, until just cooked. Add lemon juice and season to taste.
2

Sprinkle with parsley and serve with garlic bread.