Bouillabaisse (French-style fish soup)

Recipe from: 6/19/1991 12:00:00 AM
Ingredients 19
Servings 10
Time

Ingredients

  • 2
    onions, thinly sliced
  • 3
    leeks, thinly sliced
  • 60
    ml
    olive oil
  • 3
    Litres
    water
  • 250
    ml
    dry white wine
  • 1
    kg
    fish head and bones
  • 2
    kg
    ripe tomatoes, chopped
  • 3
    cloves garlic, chopped
  • 1
    orange, peel
  • 5
    ml
    thyme
  • 3
    sprigs parsley
  • 1
    bay leaf
  • 2
    ml
    crushed saffron threads
  • salt and milled black pepper
  • 2
    crayfish
  • 2
    kg
    firm white fish, cubed
  • 1
    kg
    mussels
  • 1
    kg
    prawns
  • 1
    kg
    scallops (if available)
 

Method

 
Cook onions and leeks in oil over low heat until tender. Add next 11 ingredients and cook 30 minutes. Strain stock, season and bring to the boil. Add 2 live lobsters. Boil 5 minutes, add white fish and cook for a further 5 minutes. Lastly, add mussels, prawns and scallops and boil for another 5 minutes.
 

Read more on: fish/seafood
 

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