Bouillabaisse

Infused with saffron, orange, thyme and chilli, this French fish soup is ready in 25 minutes.

Recipe «Bouillabaisse» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 leek, pale section only, thinly sliced, 2 garlic cloves, crushed, Large pinch of saffron threads, 125ml white wine , 750ml chicken stock, 250ml passata, 6 sprigs lemon thyme , 2 large strips orange rind, 2 dried bay leaves, 1/2 tsp chilli powder, French bread stick , thinly sliced, 500g white fish fillets, cut into 3cm pieces, 16 peeled green prawns.

Ingredients:

• 1 tbsp olive oil 
• 1 leek, pale section only, thinly sliced 
• 2 garlic cloves, crushed 
• Large pinch of saffron threads 
• 125ml white wine 
• 750ml chicken stock 
• 250ml passata 
• 6 sprigs lemon thyme 
• 2 large strips orange rind 
• 2 dried bay leaves 
• 1/2 tsp chilli powder 
• French bread stick , thinly sliced 
• 500g white fish fillets, cut into 3cm pieces 
• 16 peeled green prawns 

Instructions

1. Heat oil in a large saucepan over medium heat. Cook the leek, garlic and saffron for 2 minutes or until the leek softens slightly.
2. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add stock, passata, thyme, orange rind, bay leaves and chilli powder and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes or until aromatic.
3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook for 1-2 minutes each side or until toasted.
4. Add the fish and prawns to the stock mixture and cook for 2 minutes or until just cooked through. Ladle the soup among bowls. Serve with the toast.