Bouillabaisse

• 2 None red peppers, roasted, skin and seeds removed
• 1/4 cup fresh breadcrumbs
• 3 None red chili peppers, chopped
• 3 cloves garlic, crushed
• 2 tbsp olive oil
• 3 None tomatoes, chopped
• 1 None fennel bulb, trimmed, sliced
• 1 None leek, trimmed, sliced
• 1/4 tsp saffron
• 6 cups seafood or fish stock
• 1 cup white wine
• 1 lb firm white fish fillets, cubed
• 12 oz shrimp, peeled and deveined, tails intact
• 12 oz mussels, scrubbed and de-bearded
• 4 oz scallops
• 1 tbsp chopped fresh parsley
• None None Crusty bread, to serve

1. For the rouille, place red peppers, breadcrumbs, 1 clove of crushed garlic and 1 chopped chili pepper in a food processor or blender and process until well blended. Set aside.
2. Heat oil in a large saucepan on high heat. Add tomatoes, fennel, leek, remaining 2 cloves crushed garlic and 2 chopped chili peppers, if desired, and saute for 2-3 mins, until tender. Stir in saffron and cook for 1 min.
3. Add stock and wine and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
4. Add seafood and parsley to soup. Cook for 4-5 mins until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.

red peppers, fresh breadcrumbs, red chili peppers, garlic, olive oil, tomatoes, fennel bulb, saffron, seafood, white wine, white fish, shrimp, mussels, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/22173 (may not work)