Bouillabaisse

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: A white Bordeaux (Sauvignon/Semillon blend) has enough body for flavourful seafood dishes

Print Recipe

Bouillabaisse

Serves: 4
Cooking Time: 45 minutes

Ingredients

  • pinch of saffron threads
  • 15ml (1 tbsp) hot water
  • 3L fish stock
  • 2 x 410g tins chopped tomatoes
  • 1 leek, washed and thinly sliced
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 300g firm white sustainable fish fillets
  • 15 prawns, cleaned
  • 20 black mussels, scrubbed and de-bearded
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) fresh flat-leaf
  • parsley leaves, roughly chopped
  • crusty French bread, to serve

Instructions

1

Combine the saffron and hot water in a small bowl and set aside to infuse. Place the fish stock, tomatoes, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer, uncovered, for 25 minutes.

2

Add the saffron to the tomato mixture, bring to the boil then reduce the heat to a simmer. Cook for a further 15 minutes until some of the liquid has reduced slightly.

3

Add the fish, prawns and mussels to the soup and cook, covered, for 5 minutes or until the seafood is cooked and the mussels have opened. (Make sure that you discard any mussels that remain closed.)

4

Season well and ladle into bowls. Scatter with the parsley and serve with plenty of crusty French bread.

 

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January 17, 2016 (Last Updated: January 11, 2019) By
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