Fish Soup

Bouillabaisse

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • 2 lbs mixed fish. Choose from haddock; whiting; mullet, red or grey; brill; gurnet; bream; and shellf

Method

Cut the cleaned fish, scraped to remove the scales, in two-inch pieces. Make a stock with the bones, trimmings and heads while you crush the garlic, and peel and chop the onions and tomatoes.

Put the vegetables in a pan with the garlic, herbs, orange peel, seasoning, saffron and oil. Cook for five minutes without browning. Put the coarser varieties of fish in with the vegetables and str