54
Bouillabaisse
Serves 4
Ingredients:
700 g (1
1
/
2
lb) fish (selection of
mackerel, cod, sole, halibut,
haddock, eel, etc)
450 g (1 lb) live mussels
(or 1 small tin)
8–12 langoustines
1 garlic clove, crushed
2 onions, finely chopped
2 red peppers, thinly sliced
125 g (4
1
/
2
oz) celery, sliced
1 carrot, diced
1 leek, sliced
4 tomatoes
1 fish or vegetable stock cube
Pinch of saffron
Wine or lemon juice to taste
Salt and pepper
Method:
1. Clean and cut the fish into bite-sized
pieces, and place in a solid container.
2. Wash and scrub the live mussels and remove
the beards, or drain the mussels from the tin
and rinse. Add to the container along with
the langoustines, onion, garlic, peppers,
celery, carrots and leeks.
3. Skin and quarter the tomatoes and add to
the fish.
4. Dissolve the stock cube in hot water and
pour enough into the container to cover the
ingredients. Stir in the saffron and wine or
lemon juice to taste. Season with salt and
pepper. Cook at 100°C for 18–20 minutes.
5. Serve with French bread.
