Simple Fish Bouillabaisse
—·French
Ingredients
- 3 tablespoons olive oil
- 2 onions, sliced
- 1 large fennel bulb, sliced, feathery leaves reserved
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 tablespoons tomato paste
- 1-2 tablespoons Pernod, dry Vermouth, or Pastis
- pinch of saffron threads
- grated zest of 1⁄2 an orange
- few sprigs of fresh thyme
- 1 x 400 gram tin crushed Italian tomatoes
- 4 cups fish or vegetable stock
- 400 grams waxy potatoes, cooked and cut into bite-sized pieces
- 500 grams firm white fish fillets, thickly sliced
- sea salt and freshly ground pepper
To serve
- reserved fennel fronds
- purchased garlic aioli
Instructions
5 steps
- 1
Heat the olive oil in a large sauté pan. Add the onions, fennel, garlic, cumin and the bay leaves. Season, cover and cook until tender.
- 2
Stir in the tomato paste, Pernod, saffron, orange zest and the thyme and cook for 3 minutes.
- 3
Add the tomatoes and stock. Simmer for 20 minutes to infuse the flavours.
- 4
Add the fish and potatoes and simmer gently until the fish is just cooked. Season if needed.
- 5
Ladle the soup into warm, shallow soup bowls and top with a few of the reserved fennel fronds. Serve with warm crusty bread and a dollop of garlic aioli.
Progress
0 / 5 steps
