Bouillabaisse (French fish stew)

  • 6reviews
  • 47saves
  • 40min

About this recipe: This garlicky seafood stew is packed with mussels, seabass and prawns. It's beautiful colour comes from the cooked tomatoes and saffron.

Mary Young

Ingredients

Serves: 12 

  • 175ml (6 fl oz) olive oil
  • 2 onions, thinly sliced
  • 2 leeks, sliced
  • 3 tomatoes - peeled, seeded and chopped
  • 4 cloves garlic, minced
  • 1 sprig fresh fennel
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon grated orange zest
  • 350g (12 oz) mussels, cleaned and debearded
  • 2L (3 1/2 pints) boiling water
  • salt and freshly ground black pepper to taste
  • 2kg (5 lb) red mullet or seabass
  • 350g(12 oz) fresh prawns, peeled and deveined
  • 1 pinch saffron threads

Method

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  2. Stir in the fennel, thyme, bay leaf and grated orange zest. Add mussels and boiling water; stir to combine. Season to taste with salt and black pepper. Turn heat up to high, and boil for about 3 minutes to allow the oil and water to combine.
  3. Add the rest of the fish and prawns; reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be tender, but not falling apart.
  4. Taste and adjust the seasoning. Stir in saffron; serve immediately in warm bowls with bread.

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Reviews (6)

Shartay
by
1

What a delicious dish. It went down very well with my husband and son too. I halved the ingredients to make for 6 and we licked th pot clean between the 3 of us! Defo be making this one again - soooo easy! - 22 Feb 2010

KSDS
by
1

This is so good; everyone wanted me to cook again. - 21 Jul 2008

FADEDDREAMS
by
1

Served this at my last dinner party. This dish was a huge success. I have already received requests to serve it at my next party. - 21 Jul 2008

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