Seafood bouillabaisse

Prep: 10 mins

Cook: 10 mins

This is a fast hearty soup which any seafood love will enjoy.

30g fresh tomatoes
15g of a leek, cut into fine julienne (strips)
15g of a stalk of celery cut into julienne
1 sprig of thyme
160g of cod with the skin on
160g of red mullet
6 clams
6 uncooked prawns
½ bulb of crushed garlic
A pinch of saffron
300ml fish stock
¼ glass of white wine
½ teaspoon of olive oil
Salt and pepper
Water
¼ lemon

Cut the cod and red mullet in to small chunks and put in the fridge.

Wash the clams and refrigerate also.

Wash the prawns, cut the down the back (through the shell if they are still in their shells) and remove the black spine (thread like black line).

Cut the leek and celery in to fine julienne.

Skin the tomatoes and dice.

Don't know how to skin a tomato? Drop the tomato into boiling hot water for 15-20 seconds. Remove and drop the same tomato into very cold water. Leave for a few seconds before removing. The skin will have split and should be easy to peel.

Add all the vegetables and garlic to a small saucepan and sweat off in olive oil on a medium heat.

Add the saffron and thyme - season well with salt and pepper.

Place the fish on top of the vegetables and add white wine, water and fish stock.

Bring to the boil and simmer for about 5 minutes.

Warm a large serving bowl and carefully transfer the fish and vegetables with a slotted spoon; pour the liquid over the fish.

Serve with a ¼ lemon and crusty French bread.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Fish

Recipe Type
Soups, Easy, Entertaining, Quick Meals, Stew

Cuisine
French