Ingredients
Method
1.Crush one clove, keep other peeled clove whole.
2.Place stock, orange rind, thyme, saffron and whole garlic clove in a medium saucepan, bring to the boil. Reduce heat, add prawns, simmer, covered, about 4 minutes.
3.Meanwhile, heat oil in a large saucepan over medium-high heat, cook fennel, onion and crushed garlic, stirring, for 2 minutes or until softened. Add marinara mix, cook, stirring gently, until fish is almost cooked.
4.Preheat grill plate. Toast bread on grill plate until browned lightly.
5.Cook truss tomatoes on heated oiled grill plate until just softened.
6.Meanwhile, remove prawns from stock mixture, reserve. Strain stock into marinara mixture; bring to the boil. Remove from heat, stir in butter. Season to taste.
7.Divide bouillabaisse into serving bowls, top with prawns and dill. Sprinkle aïoli with cayenne, spoon onto bouillabaisse. Serve with grilled tomatoes and toast.
Use the best fish stock you can get for this recipe as the flavour relies on a good stock.
Note
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