Eileen's Quick Bouillabaisse

Serves 4
WeightWatchers: 4.5 points per serve
Prep: 10-15 mins
Cooking: 10 mins

Saffron threads ½ tsp
Leek 1 finely sliced
Potato 1 (120g) cut into 1com cubles
Chicken stock 1 litre (4 cups)
Diced Italian tomatoes 800g can
Lemon juice 2 tbs
Seafood marinara mix 750g
Mussels 12, cleaned
Flat-leaf parsley 1/3 cup roughly chopped
Fresh red chilli (optional) 1 red finely chopped


Combine saffron and 1 tbs hot water in a small bowl. Stand for 5 mins.

Spray a large deep non-stick saucepan with oil and place over medium heat. Add leek and potato. Cook, stirring for 3 mins or until softened. Increase heat to high.

Add saffron, stock, tomatoes and lemon juice. Bring to the boil and simmer for a few minutes to infuse the flavours.

Add marinara mix (you might want to separate out the different types of seafood and add them according to how long you want them to cook). Last, place mussels on top of bouillabaisse. Return to the boil, reduce heat and simmer, covered for 3 mins or until mussels open. Season with salt and pepper. Ladle into deep bowls and sprinkle with parsley. Serve.