• For such a popular and elegant dish, it’s surprising to learn that bouillabaisse was originally created from fish that no one wanted. Marseille fisherman first created it as a stew comprising of bony rockfish which couldn’t be sold to markets or restaurants. Today it’s a cornucopia of delicious seafood, and has become a classic. 

    Easy bouillabaisse

    Serves: 6 - 8
    Cooking Time: 30 - 40 mins

    Ingredients

    • 45ml (3 tbsp) olive or avocado oil
    • 2 garlic cloves, chopped
    • 2 onions, diced
    • 2 leeks, trimmed and finely sliced
    • 3 celery sticks, trimmed and diced
    • 1 fennel bulb, trimmed and diced
    • 15ml (1 tbsp) flour
    • a pinch of saffron
    • 2 x 410g tins whole peeled tomatoes
    • 500ml (2 cups) fish or chicken stock
    • a bouquet garni of thyme, parsley and 2 bay leaves
    • 16 prawns, cleaned
    • 24 mussels, cleaned
    • 500g hake medallions
    • salt and freshly ground black pepper, to taste
    • fresh crusty bread, to serve

    Instructions

    1

    Heat the oil in a large saucepan over medium heat. Add garlic, onions, leeks, celery and fennel, and fry for 10 minutes, stirring frequently, without browning the vegetables.

    2

    Sprinkle the flour over the vegetables, allowing it to absorb excess oil. Add the saffron, tinned tomatoes, stock and bouquet garni, and bring to a boil. Reduce heat and simmer for 15 minutes.

    3

    Add the prawns, mussels and hake. Season, cover and simmer very gently until the fish is opaque and flakes easily, about 10 – 12 minutes.

    4

    Remove the bouquet garni and serve with crusty bread.

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