Australian Bouillabaise Recipe
- 3 x Leeks
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic
- 1 x 425 gram can peeled tomatoes
- 2 x 50 g sachets tomato paste Freshly grnd pepper to taste
- 2 lt Fish stock, (if using packet stock, use 2 X 500 mls stock and 1 litre water)
- 2 x Good pinches fennel seeds, (2 to 3)
- 1 x Thin strip orange peel, (remove from orange using a potato peeler)
- 1 x 1 kilogram thick fish fillets, (ling, gemfish or possibly blue eyed cod)
- 1 kg Raw king prawns
- 1 kg Black mussels, well scrubbed (optional)
- 250 gm Tasmanian or possibly Victorian scallops
- 1/2 c. Minced fresh parsley
- 1/2 c. Fresh basil leaves, (when available)
- 1 lrg Loaf French Bread
- 1 x Recipe for Rouille, (see separate recipe)
- Remove and throw away green leaves from leeks.
- Rinse the white portion to remove any dirt, then slice thinly.
- Heat oil in a large saucepan, add in sliced leeks with crushed garlic and cook slowly for about 5 min.
- Add in tomatoes (plus all the juice from the can) and the tomato paste.
- Season with a generous quantity of freshly milled black pepper then add in the strained fish stock, fennel seeds and orange peel.
- Increase the heat and bring to the boil, watching carefully to prevent the soup boiling over.
- Continue to boil for 5 - 10 min to amalgamate the broth.
- Lower the heat and add in fish, peeled prawns and mussels (if used).
- Cover the pot and simmer gently till the mussels open.
- This will take about five min, then add in scallops and cook for one minute longer.
- Add in salt to taste.
- Serve in big shallow soup bowls or possibly spaghetti dishes sprinkled with parsley and torn fresh basil.
- Serve warm with crusty French bread.
- Accompany with a bowl of Rouille to add in to the warm soup.
- Serves 8
leeks, extra virgin olive oil, garlic, gram, tomato, stock, fennel seeds, orange peel, kilogram, king prawns, black mussels, gm tasmanian, fresh parsley, fresh basil, bread, rouille
Taken from cookeatshare.com/recipes/australian-bouillabaise-72043 (may not work)