Salmon Bouillabaisse
Ingredients
2 x 170g Tassal Tasmanian salmon portions, skin off
1 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, chopped
2 celery stalks, finely diced
1 tsp dried french herbs
¼ cup celery leaves, finely chopped
1 lemon, zested & juiced
400g can tomatoes, diced
1 L fish or chicken stock
2 Tbsp continental parsley leaves, chopped
6 saffron strands or ¼ tsp saffron powder
Lemon rind & finely chopped Italian parsley, to serve
Method
Cut the salmon into bite sized pieces. Heat oil in a large saucepan over medium heat. Sauté the garlic, onions, celery stalk and leaves, herbs and lemon zest for 2 minutes. Add the salmon to the pan and cook for 1 minute, stirring constantly. Stir in the tomatoes, fish stock, lemon juice, saffron and parsley. Simmer for 15 minutes stirring occasionally. Season with salt and pepper. Serve hot with crusty bread, garnished with lemon rind and parsley.
