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Bouillabaisse recipe

  • 8servings

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp extra virgin olive oil

  2. 1 onion, chopped

  3. 10 cumin seeds

  4. 20 fennel seeds

  5. 1 small hot chilli pepper

  6. 1 globe of fennel, cut into 8 wedges

  7. 1 kg tomatoes, peeled, seeds removed and cut into small pieces

  8. 1 litre fish stock

  9. Salt and freshly ground black pepper

  10. A large pinch of saffron

  11. 2 kg firm fish, e.g. flathead, gurnard, john dory

  12. 16 prawns, shelled and deveined

  13. 16 new potatoes, boiled

  14. 2 cloves garlic, chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in a casserole dish on gentle heat and fry onion, cumin, fennel seeds and chilli pepper for 1 minute. Add fennel pieces and fry for 1 minute. Add tomatoes and stir for 1 minute. Add fish stock and season with salt, pepper and saffron. Bring to the boil and boil for 10 minutes.

  2. Add fish to casserole dish and boil for 10 minutes. Add prawns and cook for a further 5 minutes.

  3. Transfer fish and vegetables to a platter and garnish with boiled potatoes.

  4. Stir garlic into the cooking liquid and transfer to a soup tureen.

  5. Diners serve themselves by placing seafood and potato in a deep soup plate and then pouring the liquid over the top.

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