Name: Bouillabaisse recipe
Cook time: 15 min
Yield: Serves: 4–6
Cuisine: French
Ingredients: 900g (2lbs) mixed white fish fillets, fresh or defrosted, skinned and cubed (eg monkfish, huss, conger eel, red mullet, cod, haddock); 170g (6oz) peeled prawns; 2tbsp olive oil; 1 large onion, sliced; 2 cloves garlic, crushed; 2 x 400g can chopped tomatoes; 600ml (1 pint) fish or vegetable stock; 1 large bayleaf; Salt and black pepper; 1-2 drops Tabasco sauce; 1 bouquet garni; Pinch of saffron strands; Fresh chopped parsley, to garnish

By GoodtoKnow

published 28 August 2007

in Recipes

This traditional French fish stew is a real winter warmer - and it only takes 15 minutes to cook. Perfect!

Ingredients

900g (2lbs) mixed white fish fillets, fresh or defrosted, skinned and cubed (eg monkfish, huss, conger eel, red mullet, cod, haddock)
170g (6oz) peeled prawns
2tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
2 x 400g can chopped tomatoes
600ml (1 pint) fish or vegetable stock
1 large bayleaf
Salt and black pepper
1-2 drops Tabasco sauce
1 bouquet garni
Pinch of saffron strands
Fresh chopped parsley, to garnish

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Method

Heat the oil and sauté the onion and garlic until soft.
Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron. Bring to the boil and simmer for 10 minutes.
Add the cubes of firm fish - such as monkfish, huss and conger eel - and simmer for 2-3 mins.
Add the more delicate fish - mullet, cod and haddock - and simmer for a further 5 mins.
Stir in the prawns and cook for another 2 mins. Remove the bouquet garni and the bayleaf.
Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.

Top Tip for making Bouillabaisse

You can chop and change the fish you use for this stew, depending on what's fresh and available at your supermarket or fishmonger's.

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