Easy Bouillabaisse - cooking recipe

Ingredients

2 tbsp olive oil
2 stalks celery, sliced
1 large onion, sliced
2 cloves garlic, sliced
2 None baby fennel, thinly sliced
2 None long red chili pepper, thinly sliced
1 pinch saffron threads
1 cup white wine
2 cups fish or chicken stock
1 can (15 oz) diced tomatoes
2 None thyme sprigs
1 2/3 lbs firm white fish, cubed
None None Parsley leaves, shoestring fries, to serve
None None FOR THE EASY ROUILLE
1/2 cup mayonnaise
1/4 cup roasted red pepper slices
2 cloves garlic, crushed

Preparation

Heat oil in large saucepan on low heat. Cook celery, onion and garlic 10 mins, stirring, until translucent and tender.
Add fennel, chili pepper and saffron. Cook a further 4-5 mins, stirring often, until fennel is just tender. Season to taste.
Pour in wine and bring to a boil on high heat. Reduce heat to low; simmer until liquid reduces by half.
Stir in stock, tomatoes and thyme. Return to a boil. Reduce heat to low; simmer 10 mins.
For the rouille, combine all ingredients in a food processor; pulse until smooth. Season to taste.
Add fish to simmering soup, stirring once to combine. Simmer, covered, 3-4 mins, until fish is just cooked through. Serve sprinkled with parsley. Accompany with rouille and fries.