Cornish Bouillabaisse

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Based on another recipe by Madame Prunier, the flavour of the dish will depend very much on the variety of fish that is put into it. Red mullet, mackerel, cod, whiting, rock salmon, turbot – the choice of course depends on availability. It is a soup better made in large quantities and the amounts here will feed ten to twelve people.

Ingredients

  • 2 lb (900 g) potatoes, scrubbed and roughly sliced
  • 5 leeks, thinly sliced
  • 12 oz (350 g) tomatoes, skinned and de-seeded
  • 3 small celery hearts, quartered
  • 3Β½ pints (2 litres) water
  • Sea salt and freshly ground black pepper
  • Bouquet garni
  • 3 lb (1.4 kg) fish, cleaned and sliced, no bones
  • 3 egg yolks
  • 4 tablespoons cream
  • Croutons

Method

Put the potatoes, leeks, tomatoes and celery into a large pan with the water, seasoning and bouquet garni. Bring to the boil and cook for 25 minutes.

Add the fish and cook gently for another 15 minutes. Remove from the heat. Mix the egg yolks with the cream and stir gently into the soup. On no account allow to boil again. Scatter the croutons over the soup before serving.

β€˜The potatoes never failed us … for each meal, they looked different and tasted different.’

From One Foot in America by Yuri Suhl.

Part of

β€Œ