La Bouillabaisse

La Bouillabaisse

Posted 2017-02-07 by Julia Svoicefollow
Recipe Kindly Provided By
[link Vive Cooking School]
0405 835 673

This famous rich, spicy stew or soup, made with various kinds of fish, is originally from Provence.

[Image 1]
Preparation Time: 60 minutes
Cooking Time: 75 minutes
Serves: Approx 6-8


  • 1/4 cup extra virgin olive oil
  • 1 brown onion, chopped
  • 2 leeks, white portion only, chopped and rinsed
  • 2 tomatoes, peeling and coarsely chopped
  • 2 garlic cloves, crushed
  • 1 fresh bay leaf
  • 2 fresh thyme sprigs
  • 1 fennel stalk, approx 15cm
  • 1 fresh orange zest strip, approx 3x5cm
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 cups dry white wine
  • 1 cup water
  • 5 potatoes, peeled and cut into 1cm thick slices
  • 1/4 tsp saffron threads
  • 2 kg firm fish fillets (eg monkfish, halibut, cod), cut into 4cm chunks
  • 2 kg tender fish fillets (eg red snapper, ocean perch, rockfish), cut into 4cm chunks
  • 500 gr mussels, scrubbed and de-bearded
  • 500g small crabs
  • 1 tbs minced fresh flat leaf parsley
  • Boiling water as needed
  • 8 slices coarse country bread, toasted and rubbed with garlic

  • Method

  • Warm olive oil in heavy-bottomed saucepan over medium to high heat.

  • Add onions and leeks and sauté for 2 to 3 minutes until translucent.

  • Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine.

  • Add wine, water and potatoes. Bring to the boil, reduce heat to low, and cover and simmer until potatoes are tender (approx 25min).

  • Then bring the mixture back to the boil and add saffron.

  • Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish is half cooked.

  • Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3 to 4 minutes. Tender fish should separate easily with a fork and mussels will open.

  • Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side and firm fish to the other. Discard any mussels that have not opened.

  • Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

  • Place bread slice in the bottom of each serving bowl and top with seafood, potatoes and remaining broth.

  • Bon appétit!


    228178 - 2023-07-17 10:37:21


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