Bouillabaisse

bouillabaisse

Bouillabaisse

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Servings: 8
Calories: 315

Ingredients
 

  • 2 garlic cloves peeled and crushed
  • 2 large onions coarsely chopped
  • 3 floz olive oil
  • 4 large tomatoes skinned, deseeded and chopped
  • 6 tbsps fresh chopped parsley
  • 4 fresh bay leaves
  • 1/2 tsp fennel seeds crushed
  • pinch of saffron strands or powder
  • 1 tbsp paprika
  • pared rind of 1/2 orange
  • 1 1/2 lb mixed firm fleshed fish: fillets or steaks of cod haddock, monkfish or hake
  • 2 pints fish stock
  • 5 floz white wine
  • 1 1/2 lb mixed soft fleshed fillets of whiting sole or plaice
  • 12 mussels scrubbed
  • 1 squid prepared
  • 6 fresh anchovies optional
  • 3 leeks cut into 1 inch (2.5 cm) pieces

to serve:

  • toasted slices French bread

Instructions

  • Fry garlic and onion in oil until soft. Add tomatoes, cook for 3 minutes. Add 4 tbsps of parsley, and the herbs, spices and orange rind. Season, then lay the firm fleshed fish on top.
  • Pour over the stock and wine, bring to the boil, cover and simmer for 5 minutes.
  • Add the soft fleshed fish, mussels, squid, anchovies (if using) and leeks. Cover and simmer for 10 minutes.
  • Discard orange rind and bay leaf. Sprinkle with remaining parsley.
  • Using a slotted spoon transfer the fish to a heated serving platter.
  • Remove skin and bones and cut into pieces.
  • Serve the broth separately with toasted French bread.
Calories: 315 kcal
Carbohydrates: 12 g
Protein: 30 g
Fat: 15g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 861 mg
Potassium: 816 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1464 IU
Vitamin C: 21 mg
Calcium: 112 mg
Iron: 2 mg
Ingredients Cod, Fish & Seafood
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