Bouillabaisse Soup Recipe

• 1 tsp garlic, finely minced Extra virgin olive oil
• 3/4 c. onions, finely sliced
• 3/4 c. fresh tomatoes, finely minced
• 3/4 c. leeks, sliced
• 2 slc of red bell pepper
• 8 c. fish stock fish fillet ( lapulapu or possibly apahap), cut into 2 inch square
• 1 x kl. mussels
• 1/2 x halaan ( clams)
• 1 pch of saffron
• 6 pkt tiger prawns
• 1/4 c. ailloli
• 12 pkt garlic bread

1. Saute/fry garlic in extra virgin olive oil.
2. Add in the onions, tomatoes, leeks and bell pepper.
3. Allow all vegetables to cook into a mash.
4. Pour in very good fish stock and add in the boneless fish fillet.
5. Add in the cleaned mussels and hallaan.
6. Add in the saffron and the tiger prawns.
7. Cook just till all seafood are done.
8. Flavor fish soup with ailloli.
9. Add in garlic bread to the soup, a few pieces.
10. at a time depending on desired soup texture.
11. Or possibly, serve the ailloli and the bread seperately.
12. Serve bouillabaisse while hot.

garlic, onions, fresh tomatoes, leeks, red bell pepper, fish stock fish fillet, mussels, halaan, saffron, prawns, ailloli, garlic

Taken from cookeatshare.com/recipes/bouillabaisse-soup-89434 (may not work)