Ingredients

The following ingredients have 6 Servings
  • 500 gram mixed fish pieces (we've used salmon, cod, tuna and pangasius)
  • 12 prawns (2 per person, or more if you like)
  • 200 ml dry white wine
  • 1 litre fish stock (store-bought or make your own)
  • 1 onion
  • 2 large garlic cloves
  • 1 leek
  • half a celery root
  • about 4 celery stalks
  • half a large carrot (or one small carrot of course)
  • 1 fennel bulb
  • butter
  • 3 tablespoons tomato paste
  • 1 can of tomatoes (400 gram)
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • pepper and salt to taste

Instruction

  • You will need the following cooking equipment:: cutting board & chef's knife, large pan with a lid, colander, extra pan and strainer with a ladle, paring knife
  • Tip: using fish stock instead of fish bones, like in the classic bouillabaisse makes this an easy version of a bouillabaisse. It is of course as delicious as a classic version! 
  • PEEL and chop up the onion, garlic, fennel bulb, celery stalks, celery root, carrot and leek. ADD them all to a colander and rinse them with cold water to get rid of any sand.
  • HEAT about a tablespoon of butter in a large pan and saute the chopped veggies on medium-high heat for about 5 minutes. ADD the tomato paste and saute a few minutes more.
  • POUR in the white wine and let it cook for about 5 minutes, or until the liquid has reduced by half. POUR in the canned tomatoes, fish stock, thyme and rosemary. Bring to a boil and close the lid. Let it simmer on low heat for at least half an hour.
  • Now you can choose to strain the soup immediately to get rid of the vegetables or wait a bit longer so the taste of the veggies will get absorbed some more into the liquid. You can also refrigerate overnight if you like, but that's not necessary.
  • If you bought prawns that still have their intestinal tract, you have to get rid of them. The easiest way to do this, is by cutting lengthwise over the shrimp with a sharp paring knife and then remove the intestinal tract with the tip of your paring knife. Easy bouillabaisse
  • After you've strained the soup, add in the fish pieces and prawns. Bring the soup to a boil and season with pepper and salt.
  • Check if the pieces of fish and prawns are done and then serve the soup, make sure there are 2 prawns in every bowl. Equally, divide the pieces of fish to be fair for everyone.