BouillabaisseFrom freyae 10 years ago
- 1 Pint fish or chicken stock (homemade is best but shop bought is fine) shopping list
- 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!! shopping list
- 10-12 Small Salad potatoes, such as Charlotte, boiled and peeled. shopping list
- 1 onion, peeled and chopped finely shopping list
- 2 cloves garlic, peeled and finely chopped shopping list
- 1 fennel bulb, tough outer leaves removed. shopping list
- 4 plum tomatoes, peeled and chopped (tinned is fine) shopping list
- 40g Chorizo, cut into thin slices, maybe 3cm long shopping list
- 2 Tablespoons olive oil shopping list
- Slither of orange peel, about 4cm long shopping list
- salt and pepper shopping list
- Pinch saffron shopping list
How to make it
- 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.
The Cookfreyae Essex, GB
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