Bouillabaisse recipe
From Cookipedia
This is one version of bouillabaisse which has many variations throughout the Mediterranean.
| Bouillabaisse recipe | |
|---|---|
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| Servings: | 10 |
| Calories per serving: | 676 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 28th February 2013 |
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Best recipe reviewA bit fishy? 4/5 😆😆😆 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3kg mixed fish (white, oily and shellfish), large pieces cut into slices, small ones left whole
- 120g onions, peeled and chopped
- 60g leeks, washed and chopped
- 2 tomatoes, chopped
- Garlic, to taste, crushed
- 1 teaspoon parsley, finely chopped
- Large pinch saffron
- 90ml olive oil
- 1 bay leaf
- 1 sprig savory
- A pinch of fennel leaves
- Water or fish stock
- Seasoning
- 10 Slices French bread
Method
- In a large pan put the onion, leek, tomatoes, garlic, parsley, saffron, oil, bay lead, savory and fennel, together with the fish, excluding any soft fleshed fish such as mullet or whiting.
- Add enough water or stock to cover the ingredients and season.
- Bring to the boil and boil for 7-8 minutes, then add the remaining fish and continue to cook briskly for a further 15 minutes.
- Put some slices of a baguette into a tureen and strain the broth over the top.
- Serve the fish separately.
Recipe source
- Slightly adapted from a recipe in Ma Cuisine (1965), by A. Escoffier
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