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Bouillabaise Maison Recipe

  • 4servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil (from a total of 3 tablespoons)

  2. 8 large tiger prawns , shelled and deveined. Reserve the heads and shells

  3. 3/4 pint mussels , de-bearded and well scrubbed. Discard any which do not close when you tap them

  4. 4 Queen scallops , corals removed

  5. A few fillets of white, non- oily firm-fleshed fish (monkfish for example) cut up in pieces

  6. 1 1/2 large Spanish onions , finely chopped, the total divided into two

  7. 3 cloves garlic , crushed

  8. 1/2 small fennel bulb , finely chopped

  9. fish heads, bones, skins, parings, whatever the fishmonger has. Remove the gills from any heads as they will impart a bitter taste.

  10. 1 14 oz. can chopped tomatoes

  11. salt and black pepper

  12. A bouquet garni

  13. A generous pinch of saffron

  14. 4 strips of unwaxed orange peel

  15. 2 tablespoons brandy or pastis

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat the olive oil.

  2. Add half the onion, the little bit of the garlic and the little bit of the fennel.

  3. Saute gently for a few minutes.

  4. Add the fish bones and heads, and the prawn shells and heads.

  5. Cover with plenty of boiling water (about 2 pints - 40 fl. oz.)

  6. Cook gently for about 15 minutes.

  7. Push it through a sieve and reserve the cooking liquid. Discard the fish/prawn 'debris'.

  8. Wipe out the pan. In it, heat the rest of the oil.

  9. Add the other half of the onion, the tomatoes, and some salt and pepper to taste.

  10. Saute together a few minutes.

  11. Add the rest of the fennel, the rest of the garlic, the bouquet garni, the saffron and the orange peel and bouquet garni.

  12. Stir and cook for 2 minutes.

  13. Pour in the reserved fish liquor.

  14. Pour in the brandy or pastis (if using).

  15. Bring to the boil.

  16. Throw in the fish and seafood. Cover and cook on a simmer for 8-10 minutes.

  17. Discard any mussels which have not opened during cooking. Discard the orange peel and bouquet garni.

  18. Serve in deep bowls with lovely crusty French bread.

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