The Classic Bouillabaisse

Name: The Classic Bouillabaisse
Yield: Serves 6-8
Ingredients: Gurnard; Bass; Saith; 2 large onions, finely chopped; 5 ripe tomatoes, chopped; 4 cloves garlic, crushed; John Dory; 1sprig fennel; Salt and pepper; 1 pot aioli; Dogfish; Small, soft-shelled crabs; 1 sprig thyme; 2 lb (scant kg) plain boiled potatoes; 1 tablespoon orange zest; 5 lb (2.3 kg) mixed fish, which can include:; 4 pints (2.3 litres) boiling water; Weever fish; 1 pot rouille; Wrasse; 1 leek, finely chopped; 1 fl oz (25 ml) olive oil; 2 sachets saffron

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

2 large onions, finely chopped
5 ripe tomatoes, chopped
4 cloves garlic, crushed

Fish course
Stew
Pescatarian

Method

In a large pan, fry the onions, leek, garlic and tomatoes in the olive oil until golden. Then add the thyme, fennel and orange zest, mix in well and cook for a further 5 minutes.

Make sure the water is boiling furiously in readiness for the next phase - the boiling water, when mixed with the olive oil and vegetables, will liaise and thicken the resulting soup, which is essential for thi