Bouillabaisse

A family recipe from Sean (Liverpool, UK).

Getting ready: 30 min · Cooking: 55 min · Feeds: 4

Ingredients

• 2 onions (diced)
• 4 carrots (diced)
• 1 celery (diced)
• 1 fennel (diced)
• 1 leek (diced)
• 1 crushed bulb garlic
• 1 tbsp olive oil
• 2 tsp fennel seeds
• 2 tins of chopped tomatoes
• 3 large tomatoes diced
• Tomato puree
• 1 bay leaf
• 1 orange peel
• 1 tsp saffron
• 1 ltr fish stock
• Sprig of thyme
• Chopped parsley
• Selection of fish (salmon, monk fish, mussels) portion of each.

Directions

1. All vegetables are to be finely diced.
2. Heat the oil in a large pan and add the onion, garlic, leek, & fennel. Cook gently for 10 minutes or until the vegetables are soft, but not coloured.
3. Stir in the tinned tomatoes, fennel seeds, tomato puree, put all the fine diced thyme & bay leave with the orange zest into the pan gradually adding the fish stock and finally the saffron.
4. Bring to the boil and simmer gently, uncovered for 30 - 40 minutes skimming the surface occasionally to remove the froth.
5. When the broth has reduced; ladle out per portion required into a saucepan and bring to the boil.
6. Add the firm fish and shellfish, bring to a simmer and serve immediately with a sprinkle of chopped parsley on top.
7. Tip: Serve with a panache of vegetables. Also aioli sauce.