Bouillabaisse is a classic fish stew originating from the Marseille region of France. It contains different types of fish and seafood and is flavoured with tomatoes, saffron, garlic and herbs.

Ingredients

2 lb (905 g) of mixed fish fillets (monkfish, red snapper, sea bass)
25 - 30 mussels in their shells
12 large cooked tiger prawns
crab claws
2 pints (1.1 l) of fish stock
14 oz (400 g) tin of plum tomatoes
1 sliced onion
2 sliced sticks of celery
1 sliced leek
1 bouquet garni
2 strips of orange peel
3 tbsp of olive oil
2 crushed cloves of garlic
2 tbsp of freshly chopped parsley
1 tbsp of freshly chopped thyme
1 tbsp of tomato purée
1 tsp of fennel seeds
pinch of saffron strands
salt and pepper

Method

Cut the fish fillets into bite-size chunks.
Heat the olive oil in a large soup pan. Add the onion, celery, leek and garlic and cook for about 10 minutes until the vegetables have softened.
Stir in the tomatoes and add the bouquet garni, orange peel, tomato purée and the fennel seeds. Cook for 2 minutes, stirring well.
Carefully pour in the fish stock and add the saffron.
Bring to the boil, then reduce the heat and simmer uncovered for 30 - 40 minutes.
Add the pieces of fish and the mussels and cook for about 5 minutes or until the mussels have opened. Discard any mussels that do not open.
Add the cooked prawns and crab claws.
Stir in the freshly chopped parsley and thyme and cook for 1 minute.
Check the seasoning and add any salt or pepper if necessary.
Serve into soup bowls with fresh crusty bread.

Fennel-Flavoured Meatballs

These meatballs are big and tasty and full of herbs and flavour. They are even cooked in a healthier way, as they are baked in the oven rather than fried in oil.

Ingredients

12 oz (340 g) of minced beef
4 oz (115 g) of minced pork
4 oz (115 g) of breadcrumbs
2 oz (55 g) of chopped onions
1 egg
3 tbsp of Dijon mustard
2 tsp of dried oregano
2 tsp of fennel seeds
1 tsp of dried basil
1 crushed clove of garlic
salt and pepper

Method

Preheat the oven to 350°F (175°C).
Place all of the ingredients together into a large mixing bowl and combine with a spoon or with your hands.
With your hands divide the mixture into 8 and form large round meatballs from each portion.
Place the meatballs onto a rack in the oven with a roasting tray underneath to catch any fat that will drip from the meatballs during cooking.
Bake in the oven for 25 - 30 minutes. Turn the meatballs during cooking.
Serve hot with a pasta sauce, in between bread or with a side salad and chips.

Swedish Limpa Bread

This traditional Swedish bread is hugely popular in Sweden and all over the world. It combines a number of different flavours such as molasses, rye, orange, aniseed and fennel.

Ingredients

1½ lb (680 g) of rye flour
8 oz (225 g) of white flour
18 fl oz (510 ml) of warm milk
3½ oz (100 g) of molasses
2 oz (55 g) of melted butter
1 oz (30 g) of dried yeast
2 tsp of ground fennel
2 tsp of ground aniseed
1 tsp of grated orange rind
1 tsp of sugar
1 tsp of salt

Method

Place the yeast into a large mixing bowl and mix together with a small amount of the milk.
Add the sugar, mix together and leave to one side for 10 minutes until the mixture is frothy and has doubled in volume.
Combine the melted butter with the remaining milk and pour it onto the yeast. Stir well.
Add the molasses, salt, fennel, aniseeds and orange rind and mix well with a wooden spoon.
Add about ¼ of the flour and mix and beat together until a smooth batter has formed and the ingredients have completely blended together.
Continue to add the flour gradually, mixing and beating in between until all the rye and white flour have been used up and a smooth dough has formed.
Knead the dough on a lightly floured surface for around 10 minutes until smooth and elastic.
Place the dough into a greased bowl, cover with a towel or greased cling film and set aside in a warm place until it has doubled in size (50 - 90 minutes).
Grease a large baking tray.
Divide the dough into three equal portions and knead each portion into an oval shaped roll, tapering at the ends.
Place the loaves onto the prepared baking sheet, cover with a towel again and leave to rise in a warm place until doubled in size (1 hour).
Preheat the oven to 400°F (200°C).
Place into the centre of a preheated oven and bake for 30 - 40 minutes. Brush with water twice during baking and twice after baking.
To test if the bread is done, tap the top of the bread with your fingers and if there is a hollow sound it can be removed from the oven.
Transfer the loaves to a wire rack and leave to cool.
Serve warm.

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