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Bouillabaisse
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Prep Time:
20 minutes
20 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
30 minutes
30 minutes
Luscious seafood soup with garlic, saffron, orange zest, and wine.
Ingredients:
- 1 leek, white part only, ends trimmed, thinly sliced
- 2 garlic cloves, crushed
- Large pinch of saffron threads
- 125ml (1/2 cup) white wine
- 750ml (3 cups) chicken stock
- 250ml (1 cup) Mutti Tomato Passata
- 6 sprigs lemon thyme
- 2 large strips orange rind
- 2 bay leaves
- 1/2 tsp chilli powder
- 1 sourdough baguette (French breadstick), thinly sliced
- 500g firm white fish fillets (such as ling), cut into 3cm pieces
- 16 peeled green prawns
Instructions:
- In a large saucepan over medium heat, heat the oil until it shimmers. Stir in the leek, garlic, and saffron, cooking for 2 minutes until the leek begins to soften.
- Pour in the wine and simmer for 2 minutes until it slightly thickens. Stir in the stock, passata, thyme, orange rind, bay leaves, and chilli powder. Season with pepper and let it simmer over medium heat for 5 minutes.
- Preheat the grill on high. Place the bread on a baking tray and toast each side under the grill for 1-2 minutes, or until golden brown.
- Gently simmer the fish and prawns in the flavorful stock for 2 minutes until just cooked through. Serve the soup in bowls with a side of toast for a delightful meal.