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Bouillabaisse
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
French fish soup with saffron, orange, thyme, and chili, ready in 25 minutes.
Ingredients:
- 1 leek, pale section only, thinly sliced
- Large pinch of saffron threads
- 125ml (1/2 cup) white wine
- 750ml (3 cups) chicken stock
- 250ml (1 cup) passata (tomato pasta sauce)
- 6 sprigs lemon thyme
- 2 large strips orange rind
- 1/2 tsp chilli powder
- French bread stick (baguette), thinly sliced
- 500g white fish fillets, cut into 3cm pieces
- 16 peeled green prawns
Instructions:
- In a large saucepan over medium heat, sauté leek, garlic, and saffron in oil for 2 minutes until the leek softens slightly.
- Pour in the wine and simmer for 2 minutes until slightly reduced. Stir in stock, passata, thyme, orange zest, bay leaves, and chili powder. Season with pepper and bring to a gentle simmer. Cook for 5 minutes until fragrant.
- Preheat the grill to high heat. Toast the bread on a baking tray for 1-2 minutes on each side until golden brown.
- Gently introduce the fish and prawns into the fragrant stock and simmer for about 2 minutes until perfectly cooked. Then, distribute the soup into bowls and accompany it with crispy toast for a delightful meal.