Boulliabaisse

Fabulous Fish Stew!

 

 

The Bouilliabaisse
Painting by John Olsen
From Culinara

 

 

Boulliabaisse always sounds quite intimidating but actually it is just a simple fish stew originally made in Marseilles with fish heads and the catch of the day. It is simple and extremely tasty. I prefer to have boned fish and forget the fish heads! Adding the fish at the end means that it does not have a thick traditional taste - but it is very quick to make and rather tasty all the same.

Fresh fish

Ingredients

Oil
Bacon
Garlic
Onions
Potato
Red pepper
Carrot
Celery
Tomatoes

White wine

Saffron
Salt and Pepper
Handfull of fresh herbs
Worcestershire sauce, ketchup, brown sauce
Vegetable stock cube

Fish - white fish, salmon, prawns
Mussels or clams

 

*******

 

 

Method

A friend showed me a very simple fish stew. It is not essential that all the ingredients are used and there are no measurements - something I really like!

Firstly chop all the vegetables and bacon into chunky pieces and fry in a little olive oil. Add the white wine and cook until tender adding a little water if necessary.

Now add a pinch of saffron, salt and pepper, a handful of herbs, a dash of Worcestershire sauce, some ketchup and brown sauce and a vegetable stock cube.

Cook until a thick chunky stew is acheived - add more water if necessary.

Chop all the fish into bite sized pieces, add to stew and simmer for five minutes.

Sprinkle with herbs

Serve over rice or alone with crusty bread.

The recipe is not 'precious' and any vegetable and fish can be added or subtracted! Just be sure and get a thick, tasty stew with plenty of fish and vegetables.

Traditionally this stew is served with a 'rouille' (a garlic mayonnaisse) served on french bread but this is unecessary as it is quite filling enough!

Hope you enjoy this as much as Mr Whizz Kid does!

Yummy