Bouillabaisse Bisque

• 1 tbs hot water
• 1 large pinch saffron strings
• 3 large bay leaves
• 2 x 500g fish stock
• 2 x 400g diced tomatoes w/ juice
• 4 large peeled carrots
• 1/3 white part of leek, finely diced
• 3 garlic cloves, finely diced
• 400g light coconut cream
• 50g butter
• salt & pepper to taste
• chili powder to taste
• 400-500g ling fish cubed
• 500g peeled king prawns
• 250g green muscles washed and de-bearded
• 1/4 cup loosely packed coarsely chopped fresh continental parsley
• 1 small baguette, ripped into rough chunks (not included if you are making this gluten-free)

1. Put hot water and saffron in small bowl. Let sit.
2. Put bay leaves, fish stock, tomatoes & carrots, leeks & garlic in large pot. Bring to boil. Reduce and simmer with lid off for approximately 10 minutes. When carrots become slightly tender add coconut cream and butter. Cook for additional 5 minutes. Add saffron, as well as the salt, pepper & chili to taste.
3. Add fish, prawns & muscles. Cook until muscles begin to open and prawns are cooked. Remove from heat, stir in parsley.
4. Serve with baguette. (Obviously, skip for gluten-free)
5. Preparation & cooking time ~30minutes.
6. Note: If you want a lighter version, you can leave off the butter.

water, saffron strings, bay leaves, tomatoes, carrots, garlic, light coconut cream, butter, salt, chili powder, green muscles, fresh continental parsley, baguette

Taken from www.epicurious.com/recipes/member/views/bouillabaisse-bisque-50125683 (may not work)