Bouillabaisse de pêcheur

Name: Bouillabaisse de pêcheur (Fisherman’s Soup)
Yield: Serves 4
Cuisine: France
Ingredients: 2 lb (1 kg) mixed fish (conger eel, rascasse, rockfish, weever), gutted and washed; 2 lb (1 kg) mixed fish (conger eel, rascasse, rockfish, weever), gutted and washed; 2 lb (1 kg) mixed fish (conger eel, rascasse, rockfish, weever), gutted and washed; 2 lb (1 kg) mixed fish (conger eel, rascasse, rockfish, weever), gutted and washed; Garlic croutons; 4 medium potatoes, peeled and thickly sliced; Olive oil for frying; 1 tablespoon tomato purée; 1 bayleaf; Cayenne pepper; Pinch of saffron; 2 lb (1 kg) mixed fish (conger eel, rascasse, rockfish, weever), gutted and washed; Salt and pepper; Salt and pepper; 2 leeks, chopped; 1 onion, chopped; 2 tomatoes, peeled, de-seeded and chopped; Fennel fronds, chopped; 1 head garlic, minced; 1 small handful, parsley, chopped

Fisherman’s Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 leeks, chopped
1 onion, chopped
1 head garlic, minced
1

Europe
France
Pescatarian
Spicy
Mediterranean
Provence
Soup
Gluten-free

Method

In a large saucepan, gently fry the leeks, onion, garlic, parsley, tomatoes, fennel, bayleaf and cayenne pepper in the oil. Add the tomato purée and 3½ pints (2 litres) cold water. Season with salt a