Bouillabaisse

Serving: 744 g

Ingredients

• cod110 g
• haddock90 g
• mussels110 g
• shrimp70 g
• tomato140 g
• leeks70 g
• potato130 g
• garlic10 g
• olive oil14 g

Recipe steps

1. Soften the leek, onion and garlic in the oil, add the tomato and cook it down.
2. Add fish stock, saffron and a strip of orange peel, and simmer twenty minutes.
3. Put the potatoes in and cook until nearly tender.
4. Add the fish in order of firmness, then the shellfish, and poach for a few minutes only.
5. Serve the broth over toasted bread with rouille, and the fish on a separate dish, which is how it is done in Marseille.

Ask Rob to help me

← All recipes