Mixed Fish Soup (Bouillabaisse) Recipe

Mixed Fish Soup (Bouillabaisse) Recipes

Ingredients :

1.8kg (4 lb) fillets of mixed white fish and shellfish, such as whiting, conger eel, monkfish, and cooked langoustines or mussels, cleaned

150ml (1/4 pint) olive oil

2-3 onions, skinned and sliced

1 leek, trimmed and thinly sliced

pared rind of 1/2 orange

3 garlic cloves, crushed

1 bay leaf

few parsley sprigs

salt and freshly milled black pepper

pinch of saffron strands

450g (1 lb) tomatoes, skinned and sliced

Method :

Wash the fish and pat dry with absorbent kitchen paper. Remove any skin, then cut fish into fairly large, thick pieces.

Heat the oil in a large casserole and gently fry the onions and leek for 5 minutes or until soft. Finely shred the orange rind, then stir into the onion and leek with the garlic, herbs and seasoning. Dissolve the saffron in a little hot water.

Add the fish with the tomatoes. Stir in the saffron water and just enough cold water to cover. Bring to the boil and simmer, uncovered, for 8 minutes.

Add the langoustines or mussels and cook for a further 5-8 minutes. Using a slotted spoon, quickly remove the fish and arrange in a serving dish.

Leave the langoustines or mussels in their shells. Strain the soup and season, then pour into the dish. Serve immediately with Pimento and Garlic Sauce (Rouille).

Serves 6

Saffron is used in this hearty fish soup to enhance both the color and flavor.

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