Bouillabaisse

Ideas
8 servings Prep: 30 mins, Cooking: 1 hr 10 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

2.00 kg fish — filleted
450.00 g mussels — fresh, cleaned
250.00 g prawns — peeled and cleaned, shells reserved
100.00 ml olive oil
4.00 leeks — sliced
1.00 fennel — medium bulb, sliced
2.00 tinned tomatoes — Italian plum variety
4.00 garlic — cloves, crushed
250.00 ml wine — dry white
0.00 saffron — threads
45.00 ml tomato paste
125.00 ml orange juice — fresh
15.00 ml lemon — zest only
15.00 ml fresh basil — shredded
10.00 ml dried basil
15.00 g fresh parsley — chopped
garlic and herb rouille (see recipe)
0.00 bread — country, sliced and grilled
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Method:

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.
Saut&eacute 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.



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