Creole Bouillabaisse

Name: Creole Bouillabaisse
Yield: Serves 6
Cuisine: French
Ingredients: Croûtes; 500 g raw king or tiger prawns in shell, peeled and deveined; 1-2 tbsp dark rum; Chopped fresh thyme; Rouille (see box); 1 litre fish stock; Salt and freshly ground pepper; Salt and freshly ground pepper; 500 g raw king or tiger prawns in shell, peeled and deveined; 2 tbsp chopped fresh parsley; 1½ tsp fresh thyme leaves; 1 bay leaf; 500 g ripe tomatoes, skinned, deseeded and chopped; Pinch of saffron strands; ¼-½ tsp dried chilli flakes; 2-3 garlic cloves, finely chopped; ½ green pepper, deseeded and diced; 1 red pepper, deseeded and diced; 1 celery stick, finely chopped; 1 onion, finely chopped; 100 ml olive oil; 12 fresh oysters in shell; 2.5-3 kg mixed fish (gutted and cleaned weight, including bone)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Here the classic Provençal seafood stew is given a West Indian flavour by the addition of hot chilli, peppers and nun. Use a mixture of fish, such as monkfish, cod, haddock, sea bass, bonito and John Dory - the best and most fresh you can buy.

Ingredients

2.5-3 kg mixed fish (gutted and cleaned weight, including bone)
12 fresh oysters in shell
100 ml</

Europe
France
Fish course
Pescatarian
Provence
Mediterranean

Method

Remove any scales from the fish and, if necessary, remove the heads and tails. Whether you fillet the fish or leave it on the bone, cut them into large, uniform pieces. The bones will add flavour to the stew. Open the oysters carefully, and reserve both the oysters and the liquor from their shells.

Heat the oil in a large flameproof casserole and add the onion, celery, peppers, garlic a