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Tandy’s Bouillabaisse

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Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Course dinner, Main Course
Cuisine French, Mediterranean
Servings 2

Ingredients
  

  • 1 medium onion chopped
  • 1 large carrot sliced
  • 1 large tomato skinned and finely chopped
  • 1 tablespoon crushed garlic
  • 500 grams white fish fillets such as cod, haddock, or hake
  • 250 grams shellfish mussels, clams, or prawns
  • 1 pinch saffron threads
  • 1 bay leaf bay leaf
  • 1 glass dry white wine
  • 400 grams chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 pinch cayenne pepper
  • 1 tablespoon olive oil
  • 1 lemon lemon for serving
  • 1 fresh parsley chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook until softened, about 5-7 minutes.
  • Add the garlic and cook for another minute until fragrant.
  • Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Add the chopped tomatoes, tomato puree, saffron, bay leaf, and cayenne pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
  • Season with salt and pepper to taste.
  • Gently add the fish and shellfish to the pot. Cover and cook until the fish is cooked through and the shellfish have opened, about 5-7 minutes.
  • Discard any shellfish that do not open.
  • Serve immediately, garnished with fresh parsley and a squeeze of lemon juice.
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