Mock Bouillabaisse Recipe



Mock Bouillabaisse Recipes

Ingredients :

3lb assorted fish, (haddock, hake steaks, cod steaks, conger eel, skate, whiting, mackerel, sea bream - as many different kinds as possible)

8oz large prawns, unshelled

1 crab

6oz frozen mussels

8oz onions

3 cloves garlic

2 leeks

1/4 pint olive oil

8oz ripe tomatoes

bunch of fennel and parsley

1 bay leaf

1/8 tsp saffron

finely pared zest of 1/2 an orange

sea salt, cayenne pepper

Method :

Trim and skin the fish, cut it into chunks about 3 x 1 inch. Dress the crab. Scrub the small claws well and crack them but leave them whole.

Prepare the mussels if necessary. Using all skin and trimmings but not the mackerel head, make 2.5 pints vinegar court-bouillon.

Peel and chop the onions and garlic. Wash and slice the leeks. Skin and roughly chop the tomatoes. Cook the onions, garlic and leeks in the olive oil in a large saucepan, but do not let them brown. Then add the tomatoes, herbs, zest and seasoning.

Stir for a few moments, then add the stock and saffron. Boil hard for 4 minutes. Turn down the heat and lay the firm fish, such as cod, haddock, hake and eel, on the vegetables, add more boiling water if necessary to cover, and boil gently for 6-8 minutes. Then add the rest of the fish and the shell fish, including the crab's claws, and boil for another 8-10 minutes.

The fish must retain its shape but feel springy to the touch. Check the seasoning. Lay a slice of toasted French bread rubbed with garlic in each preheated soup plate. Lift out the pieces of fish first, then ladle out the soup. Serve with grated cheese and chili-flavored garlic mayonnaise.

Serves 6


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