Cheat's bouillabaisse

Ingredients 13
Servings 4


  • 30
    olive oil
  • 2
    large onions, chopped
  • 2
    cloves garlic, crushed
  • 1
    celery stalk, chopped
  • 2
    bay leaves
  • 500
    tomato purée
  • 75
    fish or chicken stock
  • 45
    dry white wine
  • 5
    sugar (add more to taste)
  • 500
    assorted fish fillets, hake, monkfish, Cape salmon, kabeljou, kingklip
  • pinch saffron (optional)
  • 45
    chopped fresh parsley
  • salt and milled pepper to taste


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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