Bouillabaisse

Bouillabaisse

By
From
Encyclopedia of Food and Cookery
Serves
4-6

An Australian version of this classic Mediterranean soup.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 onion, chopped
2 tablespoons celery leaves, chopped
1-2 garlic cloves, crushed
good pinch saffron powder
4 tomatoes, peeled and chopped
500ml water
190ml dry white wine
freshly ground black pepper
pinch cayenne
1.5kg mixed seafood, such as fish steaks or fillets, cubed
490g mixed prawns and lobster, shelled, cooked and sliced, (optional)
squeeze lemon juice
parsley, chopped, to garnish
salt

Method

  1. Heat oil in heavy saucepan, add onion and cook until translucent. Add celery leaves, garlic and saffron, then tomatoes. Cook, stirring occasionally, until it is reduced to a pulp. Add water and wine. Season with salt, pepper and cayenne. Simmer for 5 minutes. If too thick, add a little more water.
  2. Add raw seafood and cook gently; the fish will take about 5–8 minutes, but cooked prawns and lobster need only to be heated through. Squeeze lemon juice over and serve garnished with chopped parsley.
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