Bouillabaisse

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

2 pounds mixed white fish fillets, skinned and cubed (e.g.: monkfish, conger eel, red mullet, cod, haddock)
6 ounces uncooked peeled prawns
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic,crushed
2 (14-ounce) cans chopped tomatoes
2 cups fish or vegetable stock
1 large bay leaf
Salt and freshly ground black pepper, to taste
1 to 2 drops original Tabasco® sauce
1 bouquet garni
Pinch of saffron threads
Chopped fresh flat-leaf parsley, for garnish

Cooking Directions:

1. Heat the oil and sauté the onion and garlic until soft.
2. Stir in the tomatoes, stock, bay leaf, seasoning, Tabasco, bouquet garni and saffron. Bring to the boil and simmer for 10 minutes.
3. Add the cubes of firm fish (e.g.: monkfish, conger eel) and simmer for 2 to 3 minutes.
4. Add the more delicate fish (e.g. mullet, cod, haddock) and simmer for a further 5 minutes.
5. Stir in the prawns and cook for another 2 minutes. Remove the bouquet garni and the bay leaf.
6. Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise, if desired.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.