Bouillabaisse

This tasty fish stew will make you feel like you are on holiday in France!

+ 25 minute Serves 4 Moderate
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Ingredients

5 Garlic cloves
2tsp Olive Oil
½tsp Fennel seed
2 Bay Leaves
3tsp Tomato Puree
Sea Salt to taste
½ Fennel bulb
200g Tomatoes tinned
5cup Fish Stock
Prawns large handful
Mussels large handful
Cod large handful
Monkfish large handful

Method

  1. Put the olive oil into a pan and heat.  Add the garlic, fennel seeds and fennel bulb and cook for a few minutes, making sure they don’t burn
  2. Add tomato puree and cook for ½ minute with the chopped tomatoes
  3. Add the bay leaves and fish stock and cook for 15 mins
  4. Add the monk fish and cook for 2 ‐ 3 mins
  5. Then add the chopped cod and mussels.  When the mussels start to open, add the prawns and adjust the seasoning

Alistair Kidd

I am a professional chef and owner of Beurre-Blanc Home Cookery School which provides tailored cookery lessons to people in their own homes.

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