Rustic Bouillabaisse with Cannellini beans

Cooking time: 15 minutes. Serves 4

INGREDIENTS

• 16 black mussels, de-beared & cleaned
• 16 whole green prawns, peeled
• 1 cup dried cannellini beans
• 400g thick fish fillets, skinned (eg: blue eye, gemfish, ling)
• 1 leek, white section halved and thinly sliced
• 1 carrot, peeled and finely diced
• ¼ cup olive oil
• 2 cloves garlic, peeled and finely chopped
• 2 litres fish stock
• 3 tomatoes, peeled and chopped
• 1 tbsp shredded fresh basil leaves
• ¼ tsp saffron threads mixed with 1 tbsp boiling water
• 1 tbsp lemon juice
• 1 tsp chilli paste
• Flaked salt
• Freshly cracked black pepper

HOW TO MAKE

1. Soak the beans in boiling water for 3 hours, or overnight.
2. Place the drained beans into the Minut’Cook with just enough water to cover. Close the lid and cook, on High Pressure setting - Timer: 10 minutes. Drain the beans and set aside. Wipe cooker dry with paper towel.
3. Cut fish into about 2 cm cubes.
4. Set cooker onto Sauté setting and cook for 6 minutes. Heat oil and add leek, carrot and garlic and cook, stirring occasionally. Add stock, tomatoes, basil, saffron, lemon juice and chilli set cooker onto Low Pressure setting - Timer: 3 minutes.
5. Add mussels and cook a further 2 minutes on Low Pressure setting. Open lid and return beans to cooker with fish and prawns and cook for 3 minutes on the Simmer setting. Season to taste.
6. Serve with crusty bread.