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Bouillabaisse. (PHOTO: Misha Jordaan)
Prep Time: 20mins
Servings: 4
Cooking Time: 30-40mins
Ingredients
- - ROUILLE
- 1 - red pepper
- 1 - slice white, crust removed and soaked in water
- 2 - garlic cloves, cleaned
- 60ml - olive oil
- - SOUP
- 2 - onions, roughly chopped
- 1 - fennel bulb, cut into rings (optional)
- - oil
- 500g - tomatoes, skins removed and cut into pieces
- 1l - fish stock
- 1 - orange grated for zest
- 1 - bouquet garni
- 12 - frozen half-shell mussels, defrosted
- 600g - frozen white fish, cut into fillets, defrosted
- 250g - frozen cleaned shrimp, defrosted
- - salt and pepper
- - TO SERVE
- - toasted French bread
Method
1 Rouille Sear the outside of the red pepper until lightly scorched. Transfer to a plastic bag to cool, then remove the skin.
2 Put it in a food processor, add the rest of the ingredients and blend into a purée.
3 Soup Fry the onions and fennel (if using) in oil until soft.
4 Add the tomatoes, fish stock, orange zest and bouquet garni. Simmer until the tomatoes are completely soft. Remove the bouquet garni and purée the soup with a stick blender.
5 Add the seafood to the tomato soup and simmer until the fish is just cooked (still firm) and the other seafood is hot – about 5-7 minutes. Season.
6 To serve Transfer to a bowl and serve with the toast and the rouille.
