Cheat’s bouillabaisse
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 leek thinly sliced
- 2 large pinches of saffron threads
- 2 garlic cloves finely chopped
- 500 g plum tomatoes skinned, roughly chopped
- 150 ml dry white wine
- 600 ml fish stock
- 3 thyme stems leaves torn from stems
- 500 g firm white fish monkfish, hake, haddock or cod, skinned and cubed
- 400 g frozen mixed seafood defrosted, rinsed with cold water and drained
- salt and pepper
- ½ small French bread sliced and toasted
Instructions
- Heat the oil in a large saucepan, add the onion and leek and fry gently for 5 minutes, stirring until softened. Meanwhile soak the saffron in 1 tablespoon boiling water.
- Add the garlic and tomatoes to the pan and fry for 2–3 minutes then mix in the soaked saffron, wine, stock, thyme and some salt and pepper. Cover and simmer for 10 minutes.
- Add the white fish, re-cover and simmer gently for 3 minutes. Add the mixed seafood, re-cover and simmer gently for 5 more minutes until all the fish is just cooked. Ladle into bowls and serve with toasted bread topped with spoonfuls of rouille (see below).
Notes / Tips / Wine Advice:
For homemade rouille, to serve as an accompaniment, drain 3 roasted red peppers from a jar, put into a blender or food processor with 2–3 garlic cloves, 1 teaspoon finely chopped red chilli (from a jar), 1 slice white bread torn into pieces, a large pinch of saffron threads soaked in 1 tablespoon boiling water and 3 tablespoons olive oil. Blend until smooth and spoon into a small bowl.
