A slow cooked bouillabaisse is a wonderfully comforting dish. This version means you can whip one up midweek as a part of your everyday cooking.
Chop the peppers and onion
Chop the chilli, garlic and parsley stalks (preserve the leaves for later)
In a hot pan drop in the harissa paste
Add the chopped vegetables. Cook till softened
Dice the fish into chunks and add to the dish
Add the passata and tomatoes. Then add the stock, Lemon juice and simmer till reduced.
Stir in the seafood, Italian seasoning, salt and pepper. Cook for 5 more mins.
Chop the parsley leaves
Add to the dish and preserve a pinch for garnish.
Serve topped with the pinch of parsley. Enjoy 👌🏼
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