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IngredientsBouillabaisse recipeA fish stew from Marseilles prep time 20 mins serves 6 to 8 cooking time 30 mins 200ml / 1/3 pint of olive oil 2 onions thinly sliced 2 leeks trimmed and thinly sliced 3 tomatoes skinned seeded and chopped 4 garlic cloves crushed 1 sprig of fennel 1 sprig of thyme 1 bay leaf 1 strip of orange peel without pith 750g / 1 ½ lbs shell fish eg crab mussels, king prawns 2 ltr / 3 ½ pints of boiling water salt and pepper 2.5kg / 5 lbs of fish eg monk fish, sea bass etc. 4 pinches of saffron powder. |
Heat the oil in a large pan add the onions, leeks, chopped tomatoes and garlic.
Saute over a low heat for 2 to 3 mins until soft stirring from time to time.
Stir in the fennel. thyme, bay leaf and orange peel.
Add the shell fish , boiling water and some salt and pepper.
Turn up the heat and boil for about 3 mins.
Reduce the heat and add the fish continue cooking for 12 to 15 mins over a medium heat.
The fish should be opaque and tender but still firm.
When the fish is cooked adjust the seasoning.
Stir in the powdered saffron and serve immediately with Rouille recipe here and toast
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Bouillabaisse recipe
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