Recipes
Fish & seafood

Bouillabaisse

Name: Bouillabaisse
Total time: 60 min
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 1 leek, sliced; 1 fennel bulb, sliced; 4 garlic cloves, minced; 400 g tinned chopped tomatoes; 1 litre fish stock; 1 pinch saffron threads; 1 strip of orange zest; 2 bay leaves; 1 tsp thyme; 600 g mixed firm white fish (monkfish, cod, sea bass), cut in chunks; 300 g mussels, cleaned; 200 g raw prawns; 1 baguette, sliced and toasted; 100 g rouille or garlic mayonnaise

Bouillabaisse – a recipe with olive oil, onion and leek. Serves 4, ready in 60 minutes.

60 minutes
4 servings
16 ingredients

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Method

Soften the onion, leek and fennel in the oil for 8 minutes.
Add the garlic, tomatoes, stock, saffron, orange zest, bay and thyme.
Simmer for 25 minutes.
Add the firm fish and simmer for 4 minutes.
Add the mussels and prawns, cover and cook for 4 minutes until the mussels open. Discard any that stay closed.
Serve with toasted baguette and rouille.

french
seafood
soup

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Bouillabaisse

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Bouillabaisse

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