Recipes: Bouillabaisse


Preparation Time: 10 minutes
Cooking Time:15 minutes

1 tbs olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
Large pinch of saffron threads
125ml (1/2 cup) white wine
750ml (3 cups) chicken stock
250ml (1 cup) passata (tomato pasta sauce)
6 sprigs lemon thyme
2 large strips orange rind
2 dried bay leaves
1/2 tsp chilli powder
French bread stick (baguette), thinly sliced
500g white fish fillets, cut into 3cm pieces
16 peeled green prawns

Heat oil in a large saucepan over medium heat.
Cook the leek, garlic and saffron for 2 minutes or until the leek softens slightly.
Add the wine and cook for 2 minutes or until the liquid reduces slightly.
Add stock, passata, thyme, orange rind, bay leaves and chilli powder and season with pepper.
Bring to a simmer over medium heat and cook for 5 minutes or until aromatic.
Meanwhile, preheat grill on high.
Place the bread on a baking tray and cook for 1-2 minutes each side or until toasted. Add the fish and prawns to the stock mixture and cook for 2 minutes or until just cooked through.
Ladle the soup among bowls. Serve with the toast.
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