Name: Rich Bouillabaisse
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 onions, diced; 4 tbsp olive oil; 2 bay leaves; 1 tbsp flour; 1 litre fish stock; 2 x 410 g tins chopped tomatoes; a pinch of saffron; a sprig of thyme; 6 large raw prawns; sea salt; 600 g monkfish, trimmed and cut into 6 portions; 6 scallops, cleaned; freshly ground black pepper; a good bunch of chives, finely chopped; 2 leeks, trimmed and finely sliced; 1 bulb of fennel, trimmed and diced; 2 cloves of garlic, crushed, peeled and diced; 3 sticks of celery, finely sliced

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This very old recipe was originally cooked in a pot balanced on three stones, and was a poor dish designed to make the most of cheap, common ingredients. It is almost impossible to make authentic bouillabaisse other than in the south of France, because the rascasse and other Mediterranean rock fish that are traditionally used in its making are just not available elsewhere. This ‘rich’ version – Bouillabaisse Riche – uses monkfish instead, which has fewer bones, but you can adapt the