Fast Bouillabaisse

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Look, I understand that real bisque is much tastier, but sometimes you just don’t have the time or you don’t feel like making it. This recipe provides a solution. Made in no time at all and, honestly, almost as good!

Ingredients

  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 fennel root, cleaned and diced

Method

Braise the onion, garlic and fennel briefly in the olive oil until the onion turns glassy. Add the tomato puree and saffron. Keep stirring until the tomato puree begins giving off a sweetish aroma. Add the Pernod and the fish stock and leave to simmer for 20 minutes. Five minutes before the end add the fish and cook in the soup until done.

In the