Getting in the kitchen to make soup during the colder months is a real treat. This Seafood Bouillabaisse won’t let you down. Fairly fancy and with ingredients like saffron and seafood, it’s not for every day. Just like the ingredients, this soup is fancy and best served up to impress a group of friends.
A great idea when making recipes with not-so-cheap ingredients is to have others bring the wine and other courses to the party or even share the cost of ingredients.
Saffron is cheapest bought from Indian spice marts; our local one sells threads by the pinch! Very rarely do I use actual garlic cloves any more, it is cheaper and lasts a lot longer to buy crushed garlic in a jar and keep in the fridge. One teaspoon is equivalent to one clove.
Seafood Bouillabaisse
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 tsp Saffron- threads or powder
1 tbsp Olive oil
2 number Leeks, trimmed-halved and thinly sliced
3 number Garlic cloves -crushed
800 gram can diced Italian Tomatoes
1 large Lemon-juiced and rind finely grated
3 cups Fish stock
1 cup White wine
750 gram thick white Fish fillets -(Ling is a good choice) cut into pieces
12 number Mussels-cleaned and de-bearded
16 number Green prawns-peeled and de-veined
0.5 cup Italian parsley-roughly chopped
Directions
- Place the saffron in a small bowl and cover with boiling water. Stand for 5 minutes.
- Heat oil in a large deep saucepan over medium heat.
- Add leeks and cook, stirring often for 5 minutes or until soft.
- Add garlic and cook for 1 minute.
- Add the tomatoes, lemon rind, 1/3 cup lemon juice, fish stock, 1½ cups water, wine and saffron mixture and stir until well combined.
- Bring soup mixture to the boil.
- Reduce heat and simmer, uncovered for 20 minutes.
- Add fish, mussels and prawns to soup.
- Cook, uncovered, for 4 minutes or until prawns change colour, fish is cooked through and the mussels have opened.
- Season with salt and pepper.
- Recipe Hints and Tips:
- Seafood Bouillabaisse is not suitable to freeze and is best made fresh on the day it is to be served.
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