Bouillabaisse - French

Ingredients

  • 2 tbsp Olive oil
  • 2 piece Onion
  • 1 piece Fennel
  • 2 clove Garlic
  • 1 tbsp Tomato purée
  • 100 ml white wine
  • 750 ml Vegetable stock
  • 6 piece Tomato
  • 1 pinch saffron
  • 1 bunch Basil
  • 1 piece Orange
  • 1 g Mussels
  • 350 g Salmon
  • 2 piece Salmon

Instructions

  1. Heat olive oil in a large pan. Add onions and fennel, cook over a low heat until softened but not browned.

  2. Add garlic and tomato puree, cook for 1 minute. Pour in the white wine and allow to bubble for a few minutes to reduce slightly.

  3. Add fish stock, tomatoes, saffron, basil stalks, orange zest and juice. Season well and bring to a simmer.

  4. Add the mussels and cook for 3-4 minutes until they have opened (discard any that remain closed).

  5. Add the cod and sea bass and cook for a further 2-3 minutes, or until the fish is just cooked through.

  6. Stir through the basil leaves and serve immediately with crusty bread.

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