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Bouillabaisse (French seafood stew)
November 20, 2024
Easy
Instructions / Directions
Serves: 4- Heat a large sauté pan until medium hot, add the olive oil, onion, garlic, leek and carrot and simmer for 4-5 minutes until softened.
- Add the tomatoes and simmer for another 2 minutes until soft.
- Add the fish stock, bring to the boil then add the saffron, orange zest, dried thyme and bay leaves. Simmer gently for 15 minutes until slightly reduced.
- Season with salt and black pepper.
- Stir in the sea bass, sea bream, prawns and mussels and stir to combine.
- Cover with a lid and simmer for 4-5 minutes until the fish is cooked through, the prawns pink and the mussels are all open.
- Divide between serving bowls and serve with croutons, rouille or crusty bread
