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Bouillabaisse (French Fish Soup)
Ingredients Bouillabaise Ingredients 1 large onion 2 tablespoons of olive oil 1 pinch of saffron 2 strips of orange zest 3 cloves of crushed garlic 1 14oz tin of chopped tomatoes 5 cups of fish stock half teaspoon of oregano salt and pepper to season fresh coriander fresh flat leaf parsley For this classic french soup choose a selection from the following: cod, monkfish, haddock, mussels, tilapia, large prawns, fresh salmon, scallops, fresh salmon, Ask your fishmonger for enough to serve 4.
Method In a large pot heat the olive oil, add the onion and garlic and saute until lightly brown Add the saffron, oregano, orange zest, tomatoes and fish stock Cook over a medium heat for 20 minutes until the onions are soft and the liquid has reduced Add the fish (but not the shellfish at this stage) cook for a couple of minutes Now add any clams, mussels and prawns and simmer for 3 to 4 minutes All the shells should have opened (disgard any unopened shells), and the fish should flake easily Season to taste and add the chopped coriander and parsley Serve with crusty bread.
Cooks Tips This is a quick and easy version of the french fish soup bouillabaisse / bouillabaise. Once you have mastered this you may want to try the more adventurous recipes for this lovely traditional fish soup from Marseille. Bouillabaisse is usually served with rouille a type of mayonnaise which is spread on the crusty bread which is then placed at the bottom of the soup bowls before ladling over the fish soup. |
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