Bouillabaise from Provence = Utter deliciousness!

Provencal fish stew

Prep Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6

Ingredients:

400g fish fillets of your choice (I used halibut)
500g mussels, cleaned
500g prawns, no shells
a couple of spring onions, finely sliced
4 gloves of garlic, crushed
4 tablespoons olive oil
1 onion, finely chopped
2 tablespoons tomato paste
3 sprigs of thyme
a pinch of chilly powder
1 stick of celery, finely sliced
3 large tomatoes, roughly chopped
150 ml dry white wine (I used sauvignon blanc from Quail's Gate)
1 litre of fish stock
salt and pepper

Directions:

Heat the olive oil in a large pot and add the onion, garlic, tomato paste, thyme, chili powder and tomatoes.
Cook until the onion is soft and then add the wine and reduce by half. Pour in the stock, bring to a rapid boil and cook for 10 minutes. Lower the heat and add the seafood, then cover and simmer gently for 10-15 minutes, shaking the pan a few times. Taste for seasoning before serving sprinkled with the spring onions and serve with crackers.