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  • Bouillabaisse (French Fish Soup)

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    Bouillabaisse (French Fish Soup)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • fish bones
    • 2 1/2 pt water seasoning
    • 1 x strip orange peel bouquet garni
    • 3 x 4 tbsp extra virgin olive oil
    • 5 med onions
    • 4 clv garlic
    • 1 Tbsp. pimento
    • 6 x peeled tomatoes
    • 1/4 tsp nutmeg
    • 2 lb mixed filleted fish (use as great a mix as possible)
    • 2 pch saffron
    • 1 Tbsp. tomato puree
    • 1/4 pt white wine few peeled prawns minced parsley croutons Or possibly French bread

    Directions

    1. METHOD:Clean the fish bones and put in pan with the water, seasoning, minced orange peel and bouquet garni. Boil rapidly till reduced to just less than 2 pints.
    2. Put oil in another pan, add in finely sliced onions and minced garlic. Allow to brown, add in minced pimento, tomatoes, nutmeg, cook for a few min.
    3. Increase heat, add in strained fish stock, minced fish, saffron, tomato puree and wine. Season to taste and simmer till fish is well cooked but don't allow this to break.
    4. Add in prawns and parsley immediately before serving.
    5. TO SERVE:With croutons or possibly French bread. This could be served as a main dish.
    6. TO VARY:Any type of fish may be used provided it is free of bones. If liked, omit the white wine and add in more stock in its place. Use less garlic.
    7. Serves 8

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