Bouillabaisse

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 18
Servings 8
Time 30 minutes

Ingredients

  • 2
    kg
    mixed fresh fish, filleted, with bones and head reserved
  • 450
    g
    fresh mussels, cleaned
  • 250
    g
    prawns, peeled and cleaned, shells reserved
  • 100
    ml
    good-quality olive oil
  • 4
    leeks, sliced
  • 1
    medium fennel bulb, sliced
  • 2
    x 410 g cans Italian plum tomatoes
  • 4
    cloves garlic, crushed
  • 250
    ml
    dry white wine
  • good pinch saffron threads
  • 45
    ml
    tomato paste
  • 125
    ml
    fresh orange juice
  • 15
    ml
    lemon zest
  • 15
    ml
    fresh basil, shredded , or
  • 10
    ml
    dried basil
  • 15
    g
    fresh flat-leafed parsley, chopped
  • garlic and herb rouille (see recipe)
  • country bread, sliced and grilled
 

Method

70 minutes
 
Put the fish bones and prawn shells into a saucepan and cover with 2 1/2 litres water. Bring to the boil, reduce heat and simmer for 30 minutes.
Remove scum from the surface with a slotted spoon. Strain the stock into a large jug and discard bones and shells.
Heat the olive oil in a large saucepan.
Sauté the leeks and fennel over low heat for five minutes.
Add the tomatoes, garlic, wine, saffron, tomato paste and stock.
Cover and bring to the boil. Reduce heat and simmer for 30 minutes.
Cut fish fillets into cubes and add to the pot along with the prawns, mussels, orange juice, lemon zest and herbs, and simmer for a further 10 minutes, until the mussels open.
Spoon into serving bowls and stir a spoonful of rouille into each one.
Garnish with fresh basil or parsley and serve with slices of country bread.
 

Read more on: fish/seafood
 

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