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Bouillabaisse 0 Picture


  • 3 Tbsp olive oil
  • 2 leeks, finely chopped
  • 1 carrot, peeled and chopped
  • 4 cloves garlic, finely chopped
  • 1 bulb fennel, finely chopped
  • 14 oz canned tomatoes, drained and chopped
  • good pinch saffron threads
  • 6 cups fish stock
  • 1 tsp grated orange zest
  • salt and freshly ground black pepper
  • 2 lbs mixed fresh seafood, (fish fillets, prawns, mussels, clams, etc), cut fish fillets in small chunks



Step 1

Heat the oil in a large saucepan and add the leeks, carrot, garlic and fennel. Cook, stirring over a gentle heat, for 8-10 minutes until soft. Stir in tomatoes, saffron, stock and orange zest. Bring to a boil and simmer for 30 minutes, until liquid has reduced a little. Season to taste.


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