Bouillabaisse

Ingredients


  • 1kg (2 ¼ lb) mixed fish fillets and shellfish , eg ed mullet, monkfish, raw prawns, mussels
  • 3 tablespoons olive oil
  • 1onion chopped
  • 1 leek sliced
  • 1stick celery, chopped
  • 2 cloves garlic, crushed
  • 4 ripe tomatoes, peeled and chopped ½ teaspoon dried herbs de Provence
  • 2 strips pared orange rind
  • Large pinch of saffron strands
  • Salt and freshly ground black pepper
  • 150ml (5fl oz) 2/3 cup) dry white wine
  • 525ml (19 fl oz/ 2 1/3 cups) good fish stock
  • Chopped fresh flat-leaf parsley to garnish

Bouillabaisse

Method


  1. Cut the fish in to chunks. Heat the oil in a large saucepan. Add the onion, leak, celery and garlic and cook gently for 5 minutes until soft. Add the chopped tomatoes , herbs de provence, orange rind, saffron strands and salt and pepper. Add the wine and stock and bring to the boil.

  2. Reduce the heat, add the firmest fish and simmer for 5 minutes. Add the more delicate fish and the shellfish. Cover and simmer for 5 minutes until the fish is cooked through but still retains its shape and the mussels have opened. Discard any mussels that have not opened. Garnish with chopped parsley and serve.

  3. Serves 06

  4. Note: Use the fish and sellfish trimmings to make the stock