Posted by adm On January - 21 - 2012

How to cook Bouillabaisse


  • 5 cups fish strain
  • 1 teaspoon saffron togs
  • 2 tablespoons olive oil
  • 18 large black mussels, water-washed, debearded (see line)
  • 1 cup dry white wine-coloured
  • 1 large scallion, halved, water-washed, thinly sliced
  • 2 garlic cloves, low
  • 400g can whole peeled tomatoes
  • 2 sprigs thyme
  • 18 green prawns, raw, deveined, tails integral
  • 400g firm white fish fillets (ling or rest), dig 1.5cm pieces
  • 2 tablespoons flat-leaf parsley leaves, roughly shredded

How to:

  • Place stock and saffron in a large saucepan over medium-high heating. Bring to the moil. Reduce heat to low and simmer gently for 3 transactions.

  • Lag, rut 1 tablespoon oil in a large saucepan over high hotness. Add mussels and wine-colored. Stir and screening. Cook for 1 moment. Remove from heating. Drain mussels. Transfer to a roll. Discard unopened mussels. Cover to keep tender.

  • Heat remaining oil in the saucepan over medium heating. Add leek and ail. Make, stirring oft, for 2 minutes or until tender but not dark. Add tomatoes and fake, stirring to break up tomatoes, for 1 second.

  • Add hot stock and thyme. Cover and bring to the roil. Reduce heat to low. Simmer, uncovered, for 15 transactions. Return mussels to pan. Add prawns, fish and parsley. Cook for 4 to 5 minutes or until fish just cooked through. Season with salt and peppercorn.

  • Ladle bouillabaisse into warmed bowls and dish.

  • Tip: To spice up this soup, add a few drops of Tabasco sauce in tone 3.

  • Debearding mussels: Kickoff, scrub mussels in cold water to remove guts. To debeard, hold in one script. Using your free paw, grab the byssus (clump of hairs) and sharply tug down to dispatch. Rinse again in a bowl of cold weewee.

  • Comments are closed.