Bouillabaisse
Ingredients
- 1 kg fresh fish (snapper, conger eel, monkfish, greater weever, squid, megrim, red scorpion fish, etc.)
- 100 g shrimps or prawns
- Crayfish (1 per person)
- 500 g mussels
- 8 clams
- 1 leek
- 1 onion
- 100 ml olive oil
- 5 very ripe tomatoes
- 3 cloves garlic
- 1 bay leaf
- a few sprigs of fresh fennel
- 1 sprig of thyme
- 1 sprig of parsley
- 1 strip of orange peel
- 1 tsp saffron threads
- salt
- black pepper
- 1200 ml water
- Slices of crusty bread (to serve with the stew)
Instructions
- Prepare the fish and seafood. Gut the larger fish and cut into pieces. The small rock fish can be used whole, but it is a good idea to gut them.
- Heat half the oil in a saucepan and sauté the previously peeled and finely sliced leek, onion and garlic until golden. Add the peeled and chopped tomatoes, herbs and spices and leave to simmer over a low heat for 10 minutes, stirring occasionally.
- Add the prawns or shrimps and crayfish, sauté quickly.
- Incorporate the rest of the fish along with the cleaned mussels and clams, (leave the largest pieces of fish until the end).
- Season to taste, add the rest of the oil and the saffron and cover with hot water.
- Cook for 10-15 minutes, add the remaining fish and leave to cook for 10 minutes.
- Serve with toasted crusty bread rubbed with garlic.
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