What's cooking Matching delicious food with great wine Bouillabaisse & French Baguette A traditional French provincial fish soup with red snapper, sea bass, monkfish, prawns & mussels in a delicious stock made from leeks, fennel, tomatoes & fresh herbs. Serve with chunks of warm crusty French bread and unsalted butter. Muscadet is the traditional match with fish Everything about this dish calls out for a large glass of chilled Muscadet – the traditional match to delicately flavoured fish dishes. Serves 4 Ingredients 3 tablespoons good olive oil 1 small onion, diced 1 clove garlic, finely diced 4 tomatoes 3 small new potatoes 1 small bulb of fennel, diced 2 teaspoons tomato puree Zest of ½ small orange Pinch of saffron strands 600ml fish stock 1 level teaspoon Dijon mustard Pinch of cayenne pepper 2 teaspoons chopped fresh parsley Salt & pepper 4 raw tiger prawns 8 fresh live mussels 200g monkfish tail, cut into 3cm chunks 1 fillet red snapper (approx 200g) 1 fillet sea bass (approx 200g) Warm baguettes to serve Method Heat the olive oil in a large, shallow heavy based saucepan and add the onion, garlic, tomatoes, potatoes, fennel, tomato puree, zest and saffron. Cook gently for about 5 minutes until the vegetables begin to soften. Add the stock, mustard and cayenne pepper, bring up to the boil and then simmer gently for 15 minutes. Check the seasoning and add salt and pepper as required. Sprinkle in the parsley and stir. Add the tiger prawns, mussels and monkfish then cover and simmer for 1 minute. Cut each fillet into 4 and lay them over the top of the soup then cover and simmer over a low heat for a further 4-5 minutes.
