- 3/4 cup (190ml) olive oil
- 2 onions, thinly sliced
- 2 leeks, sliced
- 3 tomatoes - peeled, seeded and chopped
- 4 cloves garlic, crushed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon orange zest
- 375g mussels, scrubbed and debearded
- 375g raw prawns, peeled and deveined
- 8 cups (2 litres) boiling water
- salt and freshly ground black pepper to taste
- 1 1/2 kg red mullet or sea bass
- 1 pinch saffron threads
Preparation:15min › Cook:25min › Ready in:40min
- Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the thyme, bay leaf and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high and boil for about 3 minutes to allow the oil and water to combine.
- Add fish and reduce the heat to medium. Continue cooking for 10 - 12 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
This is so good; everyone wanted me to cook again. - 21 Jul 2008
Served this at my last dinner party. This dish was a huge success. I have already received requests to serve it at my next party. - 21 Jul 2008
What a tasty soup! It was great. Make sure you start prepping a little early, it takes a while to chop and prepare all the ingredients......But it is sooo worth it. - 21 Jul 2008