Vegan Bouillabaisse

Serves 3-4

Traditional French fish stew with garlic and saffron. This version contains no fish, instead, I added strips from a nori sheet for the ocean taste.

1 onion

2 cloves garlic

1 fennel bulb

2 carrots

10 medium sized potatoes

200ml white wine (vegan)

400ml diced canned tomatoes

300ml plant-based cream

1 nori sheet, cut into strips

1 tbsp vegetable stock powder

1g saffron

Sea salt

White pepper

Olive oil for frying

Finley slice the garlic, fennel and onion. In a pan, fry the garlic, onion and fennel in olive oil on low heat for a few minutes until soft. Peel and slice the carrots into ½ cm slices, peel and cut the potatoes in quarters. Add the carrots and potatoes to the pan, and let it fry on low heat for a couple of minutes. Add the white wine, the canned tomatoes and the cream. Let it simmer for a few minutes. Cut the nori sheet into small strips, add it to the pan. Lastly add the stock powder, saffron, salt and pepper. Let the stew simmer on low heat for 20 minutes. Serve with coconut yogurt.