Friday, April 30, 2010

#84 Easy Bouillabaisse

Easy bouillabaisse

To serve 4

3 tbsp oil
1 onion, finely chopped
2 celery sticks, finely chopped
½ carrot, finely chopped
½ fennel bulb, finely chopped
1 garlic clove, finely chopped
1 bay leaf
¼ tsp rosemary
½ tsp thyme
a pinch of saffron
½ glass of white wine
1 can of chopped tomatoes
1.6l fish stock
400g cod fillets, chopped
200g mussel meat
fresh flat leaf parsley, finely chopped

Heat the oil in a deep pan and sauté the onion for 3 minutes.
Add the rest of the vegetables and cook for another 5 minutes.
Add the herbs and wine and cook for a minute, or until the alcohol has evaporated.
Add the tomatoes, pour in the fish stock and cook the soup on medium heat for 30-40 minutes.
Add the pieces of cod and cook them for 6 minutes, then add the mussels and cook for another 2 minutes.
Sprinkle some chopped parsley on top and serve hot.

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