Bouillabaisse Recipe

Ingredients:
1 tbs olive oil
1 leek, white part only, ends trimmed, thinly sliced
2 garlic cloves, crushed
Large pinch of saffron threads
125ml (1/2 cup) white wine
750ml (3 cups) chicken stock
250ml (1 cup) passata (tomato pasta sauce)
6 sprigs lemon thyme
2 large strips orange rind
2 bay leaves
1/2 tsp chilli powder
1 sourdough baguette (French breadstick), thinly sliced
500g firm white fish fillets (such as ling), cut into 3cm pieces
16 peeled green prawns

Method:
Step 1: Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.
Step 2: Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.
Step 3: Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.
Step 4: Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.