Bouillabaisse
By Maverick19
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Ingredients
- 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
Details
Preparation
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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