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Tomato Bouillabaisse

French.Palate's picture
Ingredients
  Mixed fish and seafood 6 Pound (3 Kilogram, Including Firm White Fish Fillets, Prawns, Mussels, Crab And Squid Rings)
  Olive oil 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Garlic 2 Clove (10 gm), crushed
  Onions 2 Large, chopped
  Leeks 2 , sliced
  Canned tomatoes 28 Ounce, undrained and mashed (2 Cans, 14 Ounce / 440 Gram Each)
  Chopped fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Chopped fresh basil/1 1/2 teaspoons dried basil 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Bay leaves 2
  Finely grated orange rind 2 Tablespoon
  Saffron threads 1 Teaspoon
  Dry white wine 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Fish stock 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Freshly ground black pepper To Taste
Directions

1. Remove bones and skin from fish fillets and cut into 2 cm/3/4 in cubes. Peel and devein prawns, leaving tails intact. Scrub and remove beards from mussels. Cut crab into quarters. Set aside.
2. Heat oil in a large saucepan over a medium heat, add garlic, onions and leeks and cook for 5 minutes or until onions are golden. Add tomatoes, thyme, basil, parsley, bay leaves, orange rind, saffron, wine and stock and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Add fish and crab and cook for 10 minutes, add remaining seafood and cook for 5 minutes longer or until fish and seafood are cooked. Season to taste with black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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