Bouillabaisse (French fish soup)

Name: Bouillabaisse (French fish soup)
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 small vegetable onion (approx. 250 g); 3 Garlic cloves; 1/2 bunch flat leaf parsley; 750 g Tomatoes; 4 TABLESPOONS Olive oil; 3 little boxes Saffron; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Bay leaves; 1 collar Spring onions; 1 kg ready-to-cook fish (eel, pollock fillet, salmon fillet, sea bass [Loup de Mer]); 200 g Baguette

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 small vegetable onion (approx. 250 g)
3 Garlic cloves
1/2 bunch flat leaf parsley
750 g Tomatoes
4 TABLESPOONS Olive oil
3 little boxes Saffron
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Bay leaves
1 collar Spring onions
1 kg ready-to-cook fish (eel, pollock fillet, salmon fillet, sea bass [Loup de Mer])
200 g Baguette

Directions

1
Peel the onion and cut into slices. Peel the garlic and press it through a garlic press. Wash parsley, pluck leaves from the stalks. Clean and wash the tomatoes and cut them into small slices.
2
Heat the oil. Fry the garlic and onion first. Add the tomatoes, parsley and saffron and fry for another 5 minutes. Season with salt, pepper and bay leaf. Add 3/4 litres of water and simmer for about 20 minutes.
3
In the meantime, clean and wash the spring onions and cut them into small pieces. Wash the fish and divide into portion pieces. Add the spring onions and fish pieces to the tomato stock and cook for about 10 minutes.
4
Season to taste with salt and pepper. Cut baguette into slices. Roast in a dry pan until golden brown and serve with the bouillabaisse.