Easy recipe Bouillabaisse Recipe

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one tablespoon olive oil one leek, pale section only, thinly sliced two garlic cloves, crushed Large pinch of saffron threads one hundred and twenty-fiveml (one/two cup) white wine seven hundred and fiftyml (about three cups) chicken stock about two hundred and fiftyml (one cup) passata (tomato pasta sauce) about six sprigs lemon (Recipes by ingridients lemon) thyme (Recipes by ingridients thyme) two large strips orange rind two dried bay leaves one/two teaspoon chilli powder French bread (Recipes by ingridients bread) stick (baguette), thinly sliced about five hundredg white fish fillets, cut into about threecm pieces about sixteen peeled green prawnsStep one Heat oil in a large saucepan over medium heat. Cook the leek, garlic and saffron for two minutes or until the leek softens slightly. Bouillabaisse Recipe. Step two Add the wine and cook for two minutes or until the liquid reduces slightly. Add stock, passata,, thyme (Recipes by ingridients thyme) orange rind, bay leaves and chilli powder and season with pepper. Bring to a simmer over medium heat and cook for five minutes or until aromatic. Bouillabaisse Recipe. Step about three Meanwhile, preheat grill on high. Bouillabaisse Recipe. Place the bread (Recipes by ingridients bread) on a baking tray and cook for one-two minutes each side or until toasted. Bouillabaisse Recipe. Step four Add the fish and prawns to the stock mixture and cook for two minutes or until just cooked through. Bouillabaisse Recipe. Ladle the soup among bowls. Serve with the toast..