August 19, 2017

BOUILLABAISSE

Ingredients:
Small fillets of sea bass, sole, flounder or snapper  - 700 gms
Squid - 115 gms (optional)
Onion - 1
Garlic cloves - 2
Leek - 1
Red or yellow pepper - 1
Olive oil - 1 tbsp
Tomatoes - 2
Fish stock or equivalent fish stock cubes - 570 ml
Dry white wine - 90 ml
Bay leaf - 1
Fennel seeds - 1/2 tsp
Fresh thyme - 2 sprigs
Tabasco sauce- 2 splashes
Salt and freshly ground pepper
Sea or bay scallops - 4
Parsley - 2 tbsp (chopped)

Method:

  • Finely chop the onion, garlic, leek and de-seeded pepper.
  • Heat the oil in a large sauce pan and cook the vegetables for 3-4 minutes.
  • Add one fish fillet, the tomatoes, fish stock, wine, bay leaves, fennel seeds, thyme, Tabasco sauce, salt and pepper and cook for five minutes.
  • Break-up the cooked fish fillet with a fork. Add the other fillets, and the optional squid, in one layer and top with the scallops.
  • Cover and simmer for another five minutes. Sprinkle with parsley.
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