Bouillabaisse

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 20
Servings 6
Time 20

Ingredients

  • 1
    kg
    king prawns, peeled and alimentary canals removed (reserve the heads andshells for stock)
  • 500
    g
    white fish, skin and bones removed, cubed (reserve the bones for stock)
  • 250
    ml
    fish stock
  • 250
    ml
    white wine
  • 500
    ml
    water
  • 2
    red onions, finely chopped
  • 25
    ml
    bouillabaisse: finely chopped garlic
  • 3
    bay or curry leaves
  • 60
    ml
    olive oil
  • 1
    small leek, finely sliced
  • 1
    can (420 g) chopped tomatoes
  • 45
    ml
    tomato paste
  • 1
    ml
    saffron powder or a pinch of turmeric
  • 15
    ml
    chopped basil
  • 5
    ml
    fennel seeds
  • 4
    cm
    strip orange peel
  • 5
    ml
    salt
  • 5
    ml
    black pepper
  • 12
    mussels, scrubbed and beards removed
  • 125
    ml
    finely chopped parsley
 

Method

40
 
Bring the prawn heads and shells, fish bones, stock, wine, water, the half onion, 10 ml of the garlic and 1 bay leaf to the boil in a large pot.

Reduce the heat and simmer for 20 minutes. Strain the mixture through a sieve and reserve the stock.

Heat the oil in a large pot and add the remaining onions and garlic and the leek. Cover and sauté or 10 minutes over low heat or until the onions are soft but not brown. Stir occasionally.

Add the tomatoes, tomato paste, saffron or turmeric, the remaining bay leaves, basil, fennel seeds, orange peel, salt and pepper.

Stir well and boil uncovered for 10 minutes, stirring frequently. Add the strained stock, bring to the boil and boil rapidly for 10 minutes, stirring frequently.

Reduce the heat, add the fish and mussels, cover and simmer for 4-5 minutes. Add the prawns, cover and simmer for another 3-4 minutes, taking care not to overcook the prawns.

Remove the orange peel and bay leaves and serve hot as a soup or stew with tomato chutney.

 

Read more on: fish/seafood  |  slow cook
 

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