Saturday, 21 July 2012

Bouillabaisse (French Fish Soup)


This healthy French Fish Soup is a winner no matter how you pronounce it. Every time I make it, my sons ask for a second helping.

Preparation Time : 20 Minutes
Cooking time       : 20 minutes
Difficulty              : Medium
Serves                  : 4

Ingredients : 

  • 1 pinch of Saffron threads
  • 1 tablespoon Olive oil
  • 1 Leek, pale part only, washed, thinly sliced
  • 750ml Fish Stock
  • 3/4 cup (180ml) White wine
  • 250g Tomato puree
  • 4 Large Tomatoes, blanched, Skinned and finely chopped
  • 300g firm White Fish fillets (such as King/Bhetki), cut into 3cm cubes
  • 12 King Prawns, peeled, deveined, tails intact
  • Salt to taste
  • Freshly ground Black pepper
  • 1/4 cup flat-leaf Parsley , finely chopped

  • Capsicum Rouille (sauce)

    4 slices White Bread, crusts removed
    2 medium Capsicum, roasted, cleaned, drained
    1 Birdseye chili, or any sharp Red chili deseeded (Birdseye Chili in not available in India, so use any shrap red chili, you can also omit it, if you don't want the soup to be too spicy).
    2 large Garlic cloves, crushed
    1 tablespoon Extra virgin Olive oil
    Salt to taste
    Ground Black pepper
    crusty bread, to serve

Method :

    1) Place the saffron in a small bowl. Add 1 tablespoon hot water and set aside for 5 minutes.

    2) Heat the oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened.

    3) Add the fish stock, wine, tomato puree and chopped tomatoes and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 10 minutes.

    4) Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with cold water and set aside for 2 minutes.

    5) Using your hands, squeeze the excess water from the bread. Place in the bowl of a food processor or blender. Add the capsicum, chili, garlic, oil, salt and pepper, and blend until smooth. Transfer to a serving bowl.

    6) Add saffron mixture to the tomato broth and cook for 5 minutes.

    7) Add fish and prawns and cook for a further 3 minutes or until seafood is just cooked.

    8) Add the parsley and gently stir to combine.

    9) To serve, divide the Bouillabaisse among serving bowls and top with a dollop of Capsicum Rouille. Serve with sliced crusty bread.

The Capsicum Rouille can be stored in a tight lid freezer box for 4-5 days. You can use this sauce to spice up your curries, even serve as a Spicy dip with your Tortilla Chips.

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