Bouillabaisse with Rouille

Bouillabaisse with Rouille

Bouillabaisse is a hearty, rich seafood soup made using different kinds of fish and shellfish, cooked in a delicious broth of vegetables, garlic, tomatoes, flavoured with saffron. Originally from the city of Marseille in France, this age-old dish was traditionally made with the “catch of the day” and less marketable kinds of small, bony fish. Back then, bouillabaisse would be served in two parts: the broth with bread and a spicy garlic sauce called rouille, then the fish. Now, bouillabaisse is eaten as a whole, making it something between a soup and a stew.

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Seafood Stew

Rustic Italian Seafood Stew

More commonly referred to in Italy as cioppino, the seafood stew can serve as a great comfort food during the cold months and as a luscious dinner to look forward to during the week. For this variation, we’re looking into using white fish, mussels, prawns and Italian tomatoes as the protagonists of the dish – although you can feel free to change the proteins and herbs as you please. Get the most of this hearty meal by following the simple recipe below, fit to challenge budding chefs and put the skills of the more experienced to the test.

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Healthy Baked Tuna and Corn Jacket Potato

More often than not, people tend to think that healthy dishes have to lose all aesthetic appeal and flavour. We will prove this notion wrong with our simple jacket potato recipe, which boasts of healthy goodness and sumptuous flavours at the same time. This is perfect at any time of the day – you can have it with fruit juice in the morning or with wine for dinner.

Tuna and Corn Jacket Potato

Try out our delicious jacket potato recipe, all done and ready to be served in just an hour!


PREP TIME: 10 Minutes

COOK TIME: 50 Minutes



  • 1 medium potato (150 g)
  • 100 g canned tuna (in water)
  • 3 tbsps sweetcorn
  • 2 spring onions
  • 2 tbsps plain low-fat yogurt


  1. Bake the potato at 200C until soft (50-60 minutes). Remove from the oven, set aside.
  2. In a bowl, mix the tuna with yogurt, sweetcorn and finely chopped spring onions.
  3. Split the potato in half. Stuff with the tuna and corn mixture.
  4. Serve while hot and enjoy!

Baking Tips:

The original recipe uses either mayonnaise or cheese, which you can substitute for this version’s yogurt
If fresh sweetcorn is unavailable, defrost canned or frozen sweetcorn as an alternative
This dish is served perfect with a side salad of greens and freshly squeezed juice

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Summer Food Ideas: Prawn, Mango and Avocado Salad

Whether you’re thinking of adding a light touch to your summer BBQ or whipping up a quick dinner for the family, you can never go wrong with a simple – but justifiably sumptuous – prawn salad. This prawn, mango and avocado salad recipe has seen a multitude of variations, from the choice of prawns (some even use other seafood, like crab meat or crayfish) to the line-up of fruits and herbs.

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