North Sea Bouillabaisse

Name: North Sea Bouillabaisse
Prep time: 45 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 small fennel bulb, diced; 3 cloves garlic, minced; 1 tbsp tomato paste; 1 cup diced tomatoes; 3/4 cup dry white wine; 5 cups fish stock; 1 1/4 lb mixed fish and shellfish; 1 tsp orange zest; 1/4 tsp saffron threads; 1 tsp thyme; 1 bay leaf; 2 tbsp parsley, chopped; 1 tsp salt; 1/2 tsp black pepper

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A North Sea take on bouillabaisse with mixed fish, fennel, tomato and saffron. It is aromatic, rich and made for generous bowls with bread.

Serves: 4 people

Preparation time: 45 min

Ingredients

olive oil – 2 tbsp
onion, chopped – 1 medium
fennel bulb, diced – 1 small
garlic, minced – 3 cloves
tomato paste – 1 tbsp
diced tomatoes – 1 cup
dry white wine – 3/4 cup
fish stock – 5 cups
mixed fish and shellfish – 1 1/4 lb
orange zest – 1 tsp
saffron threads – 1/4 tsp
thyme – 1 tsp
bay leaf – 1
parsley, chopped – 2 tbsp
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Heat the olive oil and cook the onion, fennel and garlic for 6 minutes until soft.
2. Stir in the tomato paste and diced tomatoes, then add the wine, fish stock, orange zest, saffron, thyme and bay leaf.
3. Simmer the broth for 20 minutes to build flavor.
4. Add the mixed fish and shellfish and cook gently for 5 minutes until just done.
5. Season with salt and pepper, finish with parsley and serve hot.