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La Bouillabaisse

by FoodLit with Julia Svoice (follow)
Qualified, prolific food & lifestyle writer, former restaurateur, founder professional writing business, Articul8, and food-writing business, FoodLit.
Dinner (2274)      Soup (256)      Fish (236)      Seafood (169)      French (48)     
Recipe Kindly Provided By
Vive Cooking School
0405 835 673

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


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


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!

I like this Recipe - 4
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