Ingredients Jump to Instructions ↓

  1. 1 1/2kg fish fillets, skin on, cut into 5cm pieces 1/2 cup olive oil

  2. 1/2 tsp saffron

  3. 2 small dried chilli, crumbled

  4. 2 red onions, halved and sliced

  5. 2 fennel bulbs, halved and sliced

  6. 4 cloves garlic, sliced

  7. 2 Tbsp tomato paste

  8. 2-3 pieces orange peel

  9. 800g ripe tomatoes, blanched and peeled (or 2 cans chopped tomatoes)

  10. 1 1/2 litres fish stock Small bunch parsley, thyme, rosemary and bayleaf, tied together

  11. 500g new potatoes, scrubbed and thickly sliced

  12. 16 cockles, shells scrubbed

  13. 16 mussels, beards removed and shells scrubbed

Instructions Jump to Ingredients ↑

  1. Fish stew Put the fish pieces into a dish and mix with ¼ cup of the olive oil, the saffron, chilli and some salt and pepper.

  2. Heat the remaining olive oil in a large pot and gently sauté the onions, fennel and garlic for 5 minutes or until soft.

  3. Add the tomato paste and cook for a few minutes before adding the peel, tomatoes, stock, herbs and potatoes. Bring to the boil and simmer for 10 minutes.

  4. Add fish pieces and cook for 5 minutes, then add shellfish and cook until they open, about 5 minutes (discard any that don’t open). Remove herbs and season to taste. Serve in a large bowl at the table.

  5. Cook's notes Bouillabaisse was traditionally a fisherman’s meal made with whole fish, but I think it’s a perfect way to extend a handful of shellfish and a few fish fillets over summer to feed the masses. One of my children dislikes eating fish (although he loves catching them!) but he adores the broth that results from this fish stew.

  6. Bouillabaisse is often served with rouille, a bowl of grated gruyère and toasted garlic croutons. My version is simpler. The quality of this dish really depends on the quality of the fish stock. Please try making your own! It is easy to make (see recipe below) and can be made ahead of time and frozen for later use.

  7. From Taste magazine, January 2008 .


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