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Easy Bouillabaise

Course Dinner, Lunch, Supper
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Kitchen Aid Cookery School

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Large Onion Thinly Sliced
  • 1/2 Small Fennel Bulb Thinly Sliced
  • 2 Large Cloves of Garlic Finely Chopped
  • 1 Red Pepper Deseeded and Sliced
  • 1 tablespoon Spanish Smoked Paprika
  • 1/2 teaspoon Saffron Soaked in a tablespoon of boiling water
  • 2 tablespoons Red Wine Vinegar
  • 300 ml White Wine
  • 200 ml Fish Stock
  • 4 Ripe Tomatoes Desseded and finely diced
  • 50 g Tomato Puree
  • 450 g Charlotte Potatoes Peeled and cut into slices
  • 400 g Firm white fish We used monkfish - Cod or Seabass would also work. Skinned and cut into large chunks
  • 12 Large Uncooked prawns Peeled and deveined
  • 16 Mussels Cleaned
  • 1 bunch Flat Leaf Parsley Finely Chopped
  • Salt and Freshly Ground Pepper

Instructions

  1. Heat the oil in a large saute pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally until the onions are soft but not brown. Add the fennel, garlic and pepper and fry gently for another 3-4 minutes.
  2. Stir in the paprika, sffron mixture, vinegar, wine, stock, diced tomatoes and tomato puree and then the sliced potatoes. Bring to the boil and simmer gently for 20 minutes or so until the potatoes are cooked and the sauce has thickened. Season carefully with salt and pepper.
  3. Place the monkfish on top of the sauce, cover and continue to cook for about 3 minutes.
  4. Add the prawns, then the mussels, cover and cook for another 4 minutes until the mussels are open. Discard any mussels that haven't opened properly
  5. Check the seasoning then sprinkle over the fresh parsley to serve.
  6. Perfect with toasted crusty bread.