Cheat’s bouillabaisse

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

30.00 ml fresh chillies — 573
2.00 onions — large, chopped
2.00 garlic — cloves, crushed
1.00 celery stalks — chopped
2.00 bay leaves
500.00 ml tomato purée
75.00 ml stock — fish or chicken
45.00 ml wine — dry white
5.00 ml sugar
500.00 g fish — white-flesh
saffron — ground
45.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
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Method:

Heat oil in a large saucepan. Add onions, garlic and celery and sauté for about 5 minutes.
Add bay leaves, tomato purée, stock, wine and sugar and bring to boil, then reduce heat and simmer for 10 to 20 minutes.
Cut fish into chunks (not too small, or they’ll boil away). Add fish and saffron to soup and bring to boil.
Cook on a slow boil for 5 to 7 minutes, or until fish is cooked (flesh should be opaque).
Stir in parsley, season to taste and serve with crusty French bread.



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