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Quick bouillabaisse

quick bouillabaisseMadison
2
25M
25M
50M

Ingredients

Method

1.Heat half of the butter and olive oil in a medium saucepan over high heat. Add the prawn heads and shells to the pan with the carrot and garlic and cook for 4 minutes. Add the tomato paste and cook for 1 minute while stirring before adding the stock, saffron and chervil stems. Bring to the boil for 10 minutes to infuse.
2.Meanwhile, heat the remaining butter and olive oil in a large saucepan over medium-high heat. Saute the leek with a pinch of salt for 5 minutes until soft and just beginning to colour. Add the wine and reduce until almost gone.
3.Strain the stock through a fine sieve over the pan with the leek and add the crab. Simmer for 3 minutes before adding the prawns, fish and vongole. Return to a simmer, cover with a lid and cook for a few minutes until the seafood is cooked and the vongole or mussel shells have opened. Season with salt and pepper. Garnish with chervil leaves and serve with lemon cheeks and crusty bread.

Bouillabaisse hails from the south coast of france. The original marseilles boasts a variety of mediterranean fish, with the dish’s regional variations dependant on the local fish.

Note

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