Soup
Bouillabaisse
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Onion — to buy1
- Garlic — to buy2 gousses
- Fennel — to buy1
- Tomato — to buy3
- Saffron — to buya pinch
- Stock — to buy1 L
- White fish fillet — to buy600 g
- Shrimp — to buy300 g
- Bouquet garni — to buy1
- Salt — to buya pinch
- Pepper — to buyto taste
Preparation
Fry the sliced onion, garlic and fennel in a drizzle of olive oil in a large pot, 5 minutes over low heat, without coloring.
Add the chopped tomato, saffron and bouquet garni, and simmer for 5 minutes to develop the flavors.
Pour in the stock, season with salt and pepper, bring to a boil and simmer covered for 20 minutes so the flavors concentrate.
Add the white fish cut into large chunks (firm flesh holds up better to cooking) and cook for 5 minutes.
Add the prawns and cook for 3-5 more minutes, until the fish is just cooked through and the prawns are nicely pink — don't overcook them, they should stay tender.
Remove the bouquet garni, serve piping hot, with toasted bread rubbed with garlic.