British Bouillabaisse Recipe

Ingredients

  •     Make approx. 3.4litres/6pints
  • 3 Tbsp. extra virgin olive oil
  • 1 lrg fennel, roughly minced
  • 2 x celery sticks, finely sliced
  • 2 lrg onions or possibly 8 shallots, finely sliced
  • 4 x carrots, peeled and finely sliced
  • 3 clv garlic, sliced
  • 1 sm dry red chilli
  • 1/2 tsp coriander seeds, crushed
  •     generous healthy pinch of saffron
  •     few sprigs of fresh basil
  •     few sprigs of fresh tarragon
  • 200 ml /7floz Pernod
  • 1/2 bot white wine
  • 4 x frzn red mullets, defrosted and minced, including head and tail and all bones
  • 400 gm tin of tomatoes, or possibly
  • 2 x tins for extra tomato flavour, or possibly
  • 12 x fresh over ripe tomatoes, minced for fresher flavour
  • 1 x juice of 1 orange
  • 3 x pcs of orange zest
  • 3 2/5 lt Fish Stock
  •     salt and cayenne pepper
  • 350 gm cod fillet, cut into 50g/2oz pcs
  •     butter
  • 450 gm lemon sole, filleted and skinned
  • 18 x headless raw king prawns, defrosted if frzn, tail left on
  • 350 gm sea bass fillet
  •     seasoned flour (optional)
  •     extra virgin olive oil
  • 3 x celery sticks, finely shredded
  • 1 med fennel, finely shredded
  • 1 x leek, finely shredded
  • 1 1/5 lt /2pints Red-mullet Base
  • 3 x tomatoes, preferably plum, blanched and cut into 5mm strips
  • 1 Tbsp. minced flatleaf parsley
  • 1 Tbsp. 1cm/ in fresh chive sticks
  • 1 Tbsp. minced fresh tarragon
  • 1 Tbsp. minced fresh chervil
  •     Salt, pepper and a squeeze of lemon juice
  • 12 x thick slices of French bread
  •     extra virgin olive oil for brushing
  • 4 lrg fresh sage leaves, minced
  • 175 gm Cheddar cheese, grated

Description

MethodPreparation Time 10 To 30 MinsCooking Time 1 To 2 Hours 1. Make The Soup Base First. Heat The Extra Virgin Olive Oil In A Large Saucepan. Add In The Fennel, Celery, Onions,…

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