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Bouillabaisse

Bouillabaisse
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This recipe is from episode 23 of Good Chef Bad Chef series 3.

Ingredients

  • 1 onion
  • 2 garlic cloves, chopped
  • 3 – 4 anchovies
  • 2 tbsp olive oil
  • 2 cans tomatoes , whole peeled
  • 1 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp saffron threads
  • ½ cup white wine
  • 500ml fish stock
  • 1 bay leaf
  • 8 mussels
  • Sea salt to taste
  • 8 green prawns, peeled and deveined leaving tails on
  • 2 white fish fillets, cut into 3cm pieces
  • 4 pieces of spelt sourdough
  • 2 tsp olive oil
  • Garnish with italian parsley and lemon cheeks
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Method

  1. Dice onion and put into a large pot with olive oil.
  2. Sauté over a low heat.
  3. Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.
  4. Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine.
  5. Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels.
  6. Allow to cook for 5 mins to allow the mussels to open.
  7. Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth.
  8. Allow to cook or a further few minutes.
  9. Serve in a bowl and garnish with parsley and lemon cheeks.
  10. Char-grill some bread in a pan with a little olive oil and serve with the stew.
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