Bouillabaisse From My Fish Class This Winter

A community recipe by AnLi

Not tested or verified by Nigella.com

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Introduction

This is a recipe from my fish class this winter. obviously not completely authentic, but still very good!

Ingredients

Serves: serves 6-8

Metric Cups

3 onions
2 cloves garlic
½ gram saffron
1 tin chopped tomatoes (400g)
2 tablespoons tomato paste
1½ litres fish stock
300 millilitres white wine
1 teaspoon thyme
salt
pepper
herbs de provence (to taste)
800 grams fish fillets (no skin)
300 grams shrimp (frozen is fine)
lemon juice
fresh parsley
3 tablespoons olive oil
1 tablespoon paprika

3 onions
2 cloves garlic
ounce saffron
1 tin diced tomatoes (400g)
2 tablespoons tomato paste
2⅝ pints fish broth
10½ fluid ounces white wine
1 teaspoon thyme
salt
pepper
herbs de provence (to taste)
28 ounces fish fillets (no skin)
11 ounces shrimp (frozen is fine)
lemon juice
fresh parsley
3 tablespoons olive oil
1 tablespoon paprika

Method

Bouillabaisse From My Fish Class This Winter is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Saute the onion and garlic in a big pot, add spices and fry a bit more, add tomato paste, let fry a bit, then add tomatoes, stock and wine.

Season and let simmer 20 minutes, add fish in pieces and simmer another 5 minutes, add shrimp just before serving. Serve with lemon juice and strew with chopped parsley.

Saute the onion and garlic in a big pot, add spices and fry a bit more, add tomato paste, let fry a bit, then add tomatoes, stock and wine.

Season and let simmer 20 minutes, add fish in pieces and simmer another 5 minutes, add shrimp just before serving. Serve with lemon juice and strew with chopped parsley.