South French Bouillabaisse
This fragrant bouillabaisse recipe is a true taste of the sea, featuring a medley of fresh seafood simmered in a flavorful broth infused with aromatic herbs and spices. A comforting and hearty dish that is perfect for a special occasion or a cozy meal at home.
— Constant Cookbook
Ingredients
- 40 ml Olive oil
- 2 leeks, sliced
- 1 fennel, sliced
- 1 large onion, sliced
- 1 head of garlic, cut in half
- 1 tomato, chopped
- 1 tsp tomato puree
- a few sprigs of parsley
- a few sprigs of thyme
- 2 bay leaves
- 2 orange rinds
- 1.5 l water
- 500 ml fish stock
- 1 tbsp fennel seeds
- 1 tsp saffron
- 2 tbsp Pernod (or similar)
- 1 whole Sea bass, bones + filets cut into cubes
- 1 whole Red rock cod, bones + fillets cut into cubes
- 200 g mussels, cleaned
- 2 potatoes, diced
- 2 tbsp parsley, chopped
- Salt & Pepper
Instructions
- Put a sauce pan on the stove. When hot, add the olive oil, leeks, fennel, onion and garlic. Sweat until tender.
- Make the soup base by adding the tomato, tomato puree and the fish bones. To enhance the flavour, you can also add some of the prawn shells. Then pour in the stock and water, and bring to a simmer. Skim the surface with a ladle to remove any impurities.
- Now add the parsley, thyme, bay leaves, orange rinds, fennel seeds and the saffron. Make sure everything is submerged. Leave to cook gently for 45-60 min.
- Ladle the soup into a sieve with a pan underneath. Push all the juices into the pan, with a ladle. Put back on the heat.
- Add the potatoes and the Pernod. Season with salt and pepper. Bring it back to a simmer and cook for a further 15 min, until the potatoes are done.
- Add the cubes of sea bass fillet, red rock cod, prawns and the mussels. Once the mussel shells have opened, sprinkle over the parsley.
- The bouillabaise is ready to serve.
Yield
Serves 6
Comments
No comments found.