Bouillabaisse
Bouillabaisse
A classic French seafood soup. Fennel gives it a hint of aniseed, saffron its rich golden colour.
Ingredients
5 crab claws, 2 large tomatoes, peeled, 1 large onion, peeled, 4 cloves garlic, peeled, 50ml extra virgin olive oil, 1 floury potato, 1/2 fennel bulb, 3 bay leaves, 1/4 tsp crumbled saffron, 1 1/2 tbsp coarse sea salt, 1/2 tsp ground black pepper, 300ml white wine, 500ml boiling water, 1,5kg white fish fillets (such as monkfish, turbot, red snapper, garfish, or cod), cut into large pieces (4x4 cm), with the skin still attached, 8 cocklets, 500g cultivated mussels, scrubbed and debearded, 500g large prawns in shells (raw)
