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Ingredients

• 1 Pint fish or chicken stock (homemade is best but shop bought is fine)
• Fish: Quantities are vague. I used a small piece of Monkfish, cut into 3cm chunks, some mussels and maybe 4 prepared squid, cut into rings and utilising the tentacles too. You could use any meaty white fish: cod, hake, haddock and omit the shellfish and squid in favour of prawns or the fish of your choice. I wouldn't recommend salmon or, obviously, smoked fish!!
• 10-12 Small Salad potatoes, such as Charlotte, boiled and peeled.
• 1 onion, peeled and chopped finely
• 2 cloves garlic, peeled and finely chopped
• 1 fennel bulb, tough outer leaves removed.
• 4 plum tomatoes, peeled and chopped (tinned is fine)
• 40g Chorizo, cut into thin slices, maybe 3cm long
• 2 Tablespoons olive oil
• Slither of orange peel, about 4cm long
• salt and pepper
• Pinch saffron

Description

This Is My Version Of The French Classic, Bouillabaisse Utilising The Marine Life That Is Available Around Here (i.e. Not Much!).

Group Recipes