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.

FREE Cooking Recipes

Subscribe to our newsletter

Join 70K others now!

Get the above cooking ingredients here at discounted price

More French Recipes

Copyright 101 Cooking Recipes | Blog All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy