1 Picture
Ingredients
- 900g mixed or white fish if more easily available (fresh or frozen)
- 150ml olive oil
- 2-3 medium onions, finely sliced
- 2 sticks celery, chopped
- 225g tomatoes, either tinned chopped or fresh and skinned and sliced
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 small bunch fresh parsley, chopped
- Salt and Black Pepper
- Pinch saffron fronds dissolved in 1 tbsp water
- 1/4 tsp cayenne pepper
- Water for covering
Details
servings 3
Level of difficulty Average
Preparation time 25mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
If using white fish, either clean, fillet and skin if fresh or poach in boiling water if frozen following instructions. Poaching should take up to 15/20 minutes if using cold water. Once the fish is prepared, cut into large, think pieces. If using shellfish, remove these from their shells
Step 2
Heat the oil and cook the onion and celery on a gentle heat, covering for 5 minutes. Once translucent, add all the remaining ingredients together with the fish and add water until covered. Bring the soup mixture to the boil.
Step 3
Cover and lower the heat. Cook gently on a low heat for 5 minutes. If you are using shellfish, after 5 minutes add the shellfish and cook for a further 5 minutes.
Step 4
Remove the fish soup from the heat and taste. Add lemon juice, salt and black pepper as required. You can also add paprika.
The Bouillabaisse is from the Basque region.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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