French Bouillabaise

Recipe from: 7/15/2004 12:00:00 AM

Ingredients 12
Servings 1


Serving Change
  • 1
    fish and shellfish such as hake, mussels, calamari and prawns
  • 45
    extra-virgin olive oil
  • 1
    leek, thinly sliced
  • 1
    onion, thinly sliced
  • 1
    fennel bulb, thinly sliced
  • 8
    garlic cloves, finely chopped
  • 2
    tomatoes, chopped
  • 1
    bay leaf
  • 0.50
    orange (the rind cut into thin strips)
  • salt and freshly ground black pepper
  • 15
    water and a pinch of saffron dissolved in it
  • extra orange rind and fresh fennel to garnish


Wash the fish and shellfish well.
Cut the fish into large pieces and remove the shellfish from the shells.
Heat the oil and slowly braise the leek, onion, fennel and garlic in a covered pan for 10 minutes without browning.
Add the tomatoes, bay leaf and orange rind.
Season to taste with salt and pepper and simmer for another five minutes.
Add the fish and shellfish and enough boiling water to cover the seafood.
Boil rapidly, uncovered, for five minutes, then break the fish and shellfish with a wooden spoon to release the flavours.
Simmer the soup for another 30 minutes, stirring occasionally.
Add the saffron and garnish with strips of orange rind and fresh fennel.

Read more on: fish/seafood  |  sauté

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