Bouillabaisse

Make Bouillabaisse at home

Ingredients

• 2 lb (900 g) mixed firm white fish (monkfish, cod, snapper), cut in chunks
• 1 lb (450 g) mussels or shrimp
• 3 tbsp olive oil
• 1 onion and 1 leek, sliced
• 1 fennel bulb, sliced
• 4 cloves garlic
• 1 can (14 oz) chopped tomatoes
• 1 strip orange zest
• Pinch saffron threads
• 6 cups (1.5 L) fish stock
• Baguette slices and rouille (garlic-saffron mayonnaise) to serve

How it's made

1. Warm the oil in a large pot and cook the onion, leek and fennel 8 minutes until soft.
2. Add garlic, tomatoes, orange zest and saffron and cook 5 minutes.
3. Pour in the stock, add bay leaf and thyme, and simmer 20 minutes.
4. Add the firmest fish first and simmer 5 minutes.
5. Add the softer fish and shellfish and cook another 5 minutes until the mussels open.
6. Season and ladle into bowls.
7. Serve with toasted baguette slices spread with rouille.