21
Bouillabaisse
A fish soup from Southern France that makes a full meal!
Ingredients :
400 grams of plum tomatoes
1 orange - 2 sprigs of fresh thyme
1 sprig of rosemary - 1 sachet of saffron
2 tablespoons of olive oil - 2 onions, cut into rings
1 tin of tomato puree (70 grams)
2 leeks, cut diagonally into rings
3 stalks of blanched celery, cut into strips
1 fennel root, in strips
3 garlic cloves, coarsely chopped
1 kg of mixed fish, in pieces
(salmon, mackerel, white fish)
200 grams of jumbo prawns
20 grams of parsley, green, finely chopped
Preparation
Peel the tomatoes: score a cross in the bottom of each and plunge them briefly
into boiling water until the skin bursts open, then remove the skin using a sharp
knife. Cut the tomatoes into pieces and remove as much moisture and as many
seeds as possible. Rub the orange until clean and remove half of the peel.
Scrape the white pith out of the peel.
Bind the orange peel with thyme, rosemary and bay leaves to form a bundle.
Allow the saffron to soak in 100 ml of hot water. In the pressure cooker heat up
the olive oil and whilst stirring, fry the vegetables for 5 minutes. Add the tomato
puree, salt and pepper according to taste, the bundled herbs, 1 litre of water and
the saffron water and spoon in the mixed fish. Stir everything together. Close the
pressure cooker and turn the pan to pressure setting 1. Cook the fish stew for 15
minutes. Meanwhile, bring 1 litre of water to the boil. Following the instructions,
depressurise and open the pan. Stir the boiling water, the prawns and the parsley
into the mixture and bring the bouillabaisse to the boil again. Season to taste
with salt and pepper.
Tip
Serve the stew with crispy fried farmhouse bread croutons.
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