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Serves: 4 people
Prep time:



  • 1 pinch of saffron threads 
  • 1 tbs olive oil 
  • 1 leek, pale part only, washed, dried, thinly sliced 
  • 500ml (2 cups) Campbell’s Real Stock - Fish 
  • ¾ cup (180ml) white wine 
  • 500g tomato passata
  • 400g can canned tomatoes 
  • 500g mussel, scrubbed , washed 
  • 300g firm white fish fillets, (such as ling), cut into 3cm cubes 
  • 12 (260g) green king prawns, peeled, deveined, tailed intact 
  • Salt and cracked black pepper 
  • ¼ cup parsley, chopped


  1. Place saffron in a small bowl, add 1 tbs hot water and set aside until needed.
  2. Heat 1 tbs olive oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened.
  3. Add the Campbell’s Real Stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium- low and cook, uncovered, for 10 minutes.
  4. Add saffron mixture to the tomato broth and cook for 5 minutes. Add the fish, prawns and mussels and cook for a further 5 minutes or until seafood is just cooked. Season with salt and pepper. Add the parsley and gently stir to combine.
  5. To serve divide the bouillabaisse among serving bowls and serve with sliced crusty bread.