Australian Bouillabaise Recipe
Servings: 1
Ingredients
- 3 x Leeks
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic
- 1 x 425 gram can peeled tomatoes
- 2 x 50 g sachets tomato paste Freshly grnd pepper to taste
- 2 lt Fish stock, (if using packet stock, use 2 X 500 mls stock and 1 litre water)
- 2 x Good pinches fennel seeds, (2 to 3)
- 1 x Thin strip orange peel, (remove from orange using a potato peeler)
- 1 x 1 kilogram thick fish fillets, (ling, gemfish or possibly blue eyed cod)
- 1 kg Raw king prawns
- 1 kg Black mussels, well scrubbed (optional)
- 250 gm Tasmanian or possibly Victorian scallops
- 1/2 c. Minced fresh parsley
- 1/2 c. Fresh basil leaves, (when available)
- 1 lrg Loaf French Bread
- 1 x Recipe for Rouille, (see separate recipe)
Directions
- Remove and throw away green leaves from leeks. Rinse the white portion to remove any dirt, then slice thinly. Heat oil in a large saucepan, add in sliced leeks with crushed garlic and cook slowly for about 5 min.
- Add in tomatoes (plus all the juice from the can) and the tomato paste.
- Season with a generous quantity of freshly milled black pepper then add in the strained fish stock, fennel seeds and orange peel. Increase the heat and bring to the boil, watching carefully to prevent the soup boiling over. Continue to boil for 5 - 10 min to amalgamate the broth. Lower the heat and add in fish, peeled prawns and mussels (if used). Cover the pot and simmer gently till the mussels open. This will take about five min, then add in scallops and cook for one minute longer. Add in salt to taste. Serve in big shallow soup bowls or possibly spaghetti dishes sprinkled with parsley and torn fresh basil. Serve warm with crusty French bread. Accompany with a bowl of Rouille to add in to the warm soup.
- Serves 8
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