Bouillabaisse From France

    Bouillabaisse From France


    57 people made this

    About this recipe: This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast.

    Serves: 12 

    • 175ml olive oil
    • 2 onions, thinly sliced
    • 2 leeks, sliced (or can use tender parts of onions)
    • 3 tomatoes - peeled, seeded and chopped
    • 4 cloves garlic, minced
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 1 teaspoon orange zest
    • 350g mussels, cleaned and debearded
    • 2L boiling water
    • salt and freshly ground black pepper to taste
    • 2kg fish (red mullet or sea bass preferred)
    • 1 pinch saffron threads
    • 350g fresh prawns, peeled and deveined

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the olive oil in a large pan, and add the onions, leeks (if using), tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
    2. Stir in the thyme, bay leaf and orange zest. Add mussels, prawns and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
    3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
    4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into soup dishes. Serve immediately.

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