Beaufield Mews Bouillabaisse
Bouillabaisse is a Mediterranean soup made with firm white fish and shellfish, and works very well in summer. This dish originates from the famous province in France called the Cote d’Azur where it was originally prepared using seawater, but we now make it with white wine and fish stock. Serve this with crusty slices of French bread and lots of sunshine!
Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- 30g tomatoes
- 15g of a leek, cut into fine julienne
- 15g of a stalk of celery cut into julienne
- 1 sprig of thyme
- 160g of Cod with the skin on
- 160g of Red Mullet
- 6 Clams
- 1 bulb of crushed garlic
- A pinch of saffron
- 300ml fish stock
- 1 glass of white wine
- 1 teaspoon of olive oil
- Salt and pepper to season
- Water
- 1 lemon
Method
- Cut the fish in to small chunks and put in the fridge. Wash the clams and refrigerate. Cut the leek and celery in to fine julienne. Skin the tomatoes and dice. Add all the vegetables and garlic to a small saucepan and sweat off in olive oil. Add saffron and thyme and salt/pepper seasoning. Place the fish on top of the vegetables and add white wine, water and fish stock. Bring to the boil and simmer for about 5 minutes. Warm a large bowl and carefully transfer the fish and vegetables with a slotted spoon; pour the liquid over the fish. Serve with a 1 lemon and crusty French bread.
