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Bouillabaisse

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Good pinch saffron

  2. 100ml extra-virgin olive oil

  3. 2 brown onions, thinly sliced

  4. 2 leeks, white and pale green parts only, chopped

  5. 6 cloves garlic, chopped

  6. 2 tomatoes, peeled, seeded and coarsely chopped

  7. 1 teaspoon fennel seeds and 1 small hot red pepper, tied in a piece of muslin

  8. 3kg mixed fish fillets and prawns, mussels, clams and calamari

  9. 4 medium potatoes, such as Nicola or Desiree, scrubbed, thickly sliced

  10. 12 thick slices crusty bread, toasted and rubbed with garlic, to serve

  11. 2 large cloves garlic

  12. 2 small red chillies

  13. 1 tablespoon fresh breadcrumbs

  14. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a small bowl, place saffron and cover with hot water. Stand for at least 20 minutes.

  2. Place oil, onions, leeks, garlic, tomatoes and bouquet garni in a large pan. Cook for 10 minutes, or until vegetables are soft.

  3. Add 2½ litres (10 cups) hot water, any firm-fleshed fish and potatoes. Bring to a boil; cook for 10-15 minutes. Season with salt and pepper. Add shellfish, any soft-fleshed fish, saffron and soaking water. Cook for 15 minutes.

  4. Using a slotted spoon, transfer seafood and potatoes to a heated dish. Strain soup into a tureen. Serve with rouille and baguette slices.

  5. To make rouille, pound garlic and chillies in a mortar until smooth. In a small bowl, mix breadcrumbs with 1 tablespoon bouillabaisse liquid. Squeeze crumbs dry; add to mortar and pound until you have a paste. Add oil gradually, pounding continuously. Thin paste with 100-200ml of the bouillabaisse liquid.

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