Classic Bouillabaisse Recipe (French Fish Soup)

atastykitchen.com

Peter

subheading: Bouillabaisse Soup Base:

50 ml Olive oil

10 ea Whole prawns peeled, deveined, keep the heads and shells

1 medium Onion fine sliced

1 Fennel bulb fine sliced, keep the fronds

1 Leek white part only, fine sliced

6 cloves Garlic chopped

2 ea Bay leaves

1 bunch Parsley rough chopped leaves, stalks kept whole

½ teaspoon Dried thyme

1 ea Red chilli Seeds removed, chopped

2 strips Orange peel

2 ea Star anise

1 pinch Saffron

2 tablespoon Tomato puree

2 ea Ripe tomatoes

100 ml White wine

2 ltr Chicken stock

subheading: Fish and seafood (see note 1):

300 g Fresh fish fillets cut into chunks

15 ea Fresh mussels cleaned, debearded

10 ea Prawn tails From soup base recipe

24 ea Clams purged in fresh water

subheading: Garlic Saffron Rouille (Optional):

1 Egg

1 Egg yolk

2 tablespoon Dijon mustard

2 cloves Garlic

1 pinch Saffron

1 Red chilli

150 ml Olive oil

salt to taste

Squeeze of lemon juice

subheading: Serve with:

1 French stick or any fresh crusty bread

Directions at atastykitchen.com

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