Effortless Bouillabaisse

Name: Effortless Bouillabaisse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 adult portions
Ingredients: 2 strips orange zest; a large pinch dried chili flakes; a small splash brandy; 1 can (14-oz.) cherry tomatoes; 1¾ cups canned lobster or seafood bisque; 2 leeks, thinly sliced; 2 tablespoons olive oil; 1 teaspoon harissa paste; sea salt and freshly ground black pepper; 1 tablespoon snipped chives; 1 tablespoon chopped flat-leaf parsley leaves; 2 pounds 4 ounces white fish, such as monkfish, cod, pollack, haddock or sea bass, cut into bite-size pieces; 8 to 12 whole large shrimp; 6 tablespoons garlic mayonnaise; extra virgin olive oil, for drizzling; 8 slices French bread, for toasting

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
40 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

To save a huge amount of time and effort, this recipe has a secret short cut: it uses a can of seafood soup as the base. But if you don’t tell anyone, they will never know.

Ingredients

For the Bouillabaisse

2 tablespoons olive oil
2 leeks, thinly sliced
1 can

Stew
Fish course
Pescatarian

Method

Heat the olive oil in a large saucepan over medium heat, add the leeks and fry a few minutes until they are soft but not colored. Add the tomatoes, bisque, orange zest, chili flakes, brandy and ⅔ cup water. Bring to a boil, then reduce the heat and leave to simmer 5 minutes. Stir the fish into the pan, and simmer 8 minutes longer. Add the shrimp, stirring in gently. Retu