Bouillabaisse (French-style fish soup)

Name: Bouillabaisse (French-style fish soup)
Yield: 10 servings
Cuisine: Boil
Ingredients: 2.00 onions thinly sliced; 3.00 leeks thinly sliced; 60.00 ml fresh chillies 573; 3.00 water; 250.00 ml wine dry white; 1.00 kg fish bones and heads; 2.00 kg tomatoes chopped; 3.00 garlic cloves, chopped; 1.00 orange peel only; 5.00 ml fresh thyme; 3.00 fresh parsley; 1.00 bay leaves; 2.00 ml saffron threads, crushed; salt and freshly ground black pepper; 2.00 crayfish; 2.00 kg fish firm white fillets, cubed; 1.00 kg mussels; 1.00 kg prawns; 1.00 kg scallops

10 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (19)

2.00	onions — thinly sliced
3.00	leeks — thinly sliced
60.00 ml	fresh chillies — 573
3.00	water
250.00 ml	wine — dry white
1.00 kg	fish bones — and heads
2.00 kg	tomatoes — chopped
3.00	garlic — cloves, chopped
1.00	orange — peel only
5.00 ml	fresh thyme
3.00	fresh parsley
1.00	bay leaves
2.00 ml	saffron — threads, crushed
	salt and freshly ground black pepper
2.00	crayfish
2.00 kg	fish — firm white fillets, cubed
1.00 kg	mussels
1.00 kg	prawns
1.00 kg	scallops

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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.