Quick Bouillabaisse
	.25 cups    extra-virgin olive oil   .5   onions   .5   fennel bulb   2   celery stalks   1 clove    garlic   3 cups    chicken stock   2 cups    water   2 Tbs    tomato paste   3 strips    orange peel   .5 tsp    tarragon, dried   .5 tsp    fennel seeds   750 g    fish fillets (white flesh)   20   mussels   500 g    prawns     salt and pepper   .25 cups    fresh parsley, chopped     1 Prep: Finely chop onion, fennel, celery and garlic. Wash and de-beard mussels. Shell and de-vein prawns. Cut fish fillets into 50mm pieces. 2 Heat oil in a large saucepan over a medium heat. Cook fennel, onion, celery for 5 minutes until softened. Add garlic and cook 1 minute more. 3 Add chicken stock, water, tomato paste, orange peel, tarragon and fennel seeds to the saucepan; bring to the boil. 4 Reduce heat and add mussels, cover and cook for 5-10 minutes and most of the mussels have opened. Add fish fillets; cook for 5 minutes more. Remove any unopened mussels and stir in the prawns. 5 Ladle into containers. Cool in refridgerator and freeze. 6 Defrost well before heating gently in a moderate-slow oven for 15-20 minutes.   Servings: 6 Preparation time: 40 minutes Cooking time: 30 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)   1255.02   Energy From Fat (40%)   501.15       % Daily Value Total Fat 13.00g   20%   Carbohydrates 7.00g   2%   Dietary Fiber 1.00g   4%   Net Carbohydrates 6.00g       Protein 37.00g   74%   MyPoints 6.9         Copyright © 2006, The Gourmet Saint