Recipe

Bouillabaisse Recipe

Add Step-by-Step Photos	Freyae / All my dishes 1 year, 5 months ago This is my version of the French Classic, Bouillabaisse utilising the marine life that is available around here (i.e. not much!). Prep:30m Cook:30m Servings:3	Freyae
	fish soup french cuisine

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Ingredients

1 Pint Fish or Chicken Stock (homemade is best but shop bought is fine)

Fish: Quantities are vague. I used a small piece of Monkfish, cut into 3cm chunks, some mussels and maybe 4 prepared Squid, cut into rings and utilising the tentacles too. You could use any meaty white fish: cod, hake, haddock and omit the shellfish and squid in favour of prawns or the fish of your choice. I wouldn't recommend Salmon or, obviously, smoked fish!!

10-12 Small Salad Potatoes, such as Charlotte, boiled and peeled.

1 Onion, peeled and chopped finely

2 Cloves Garlic, peeled and finely chopped

1 Fennel Bulb, tough outer leaves removed.

4 Plum Tomatoes, peeled and chopped (tinned is fine)

40g Chorizo, cut into thin slices, maybe 3cm long

2 Tablespoons Olive Oil

Slither of Orange Peel, about 4cm long

Salt and Pepper

Pinch Saffron

Directions

Gently heat the olive oil in a saute pan (or large frying pan) with the finely chopped onion. Sweat down, taking care not to colour the onions too much.

Add the garlic and gently fry for a further minute or so. Throw in the Chorizo and allow the Paprika to ooze out of this spicy sausage and flavour the onions and garlic and inevitably the rest of the dish.

Add the fennel and cook for another 2 minutes or so.

Pour over the tomatoes, orange peel and a good pinch of salt and pepper. Bring to the boil for a couple of minutes.

Add the saffron to your boiling Fish Stock and pour this over your tomato, onion and fennel mixture. Bring to the boil once more, turn down and let simmer for 7-10 minutes, or until the Fennel is virtually cooked. Taste for seasoning at this point and add more if necessary.

Once the Fennel feels soft to a knife point, add your white fish. Submerge in your softy spicy sauce and once it has turned white and looks flaky (no more than a couple of minutes), add the mussels and squid (or shellfish of your choice). Also throw in the potatoes just to warm them through.

Serve in large bowls, sprinkled with fresh parsley, the fennel fronds and some crusty, rustic bread.

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