Healthy, Allergy-Free Recipes
Easy Fish Stew (Bouillabaisse)
Simple to make but delicious, and looks impressive on the table too.
3 large cloves of garlic, chopped
3 tbsp olive oil
6 anchovy fillets (from a jar or tin is fine)
2 large strips orange peel
2 bay leaves
3 sprigs thyme
1 glass of white wine or dry sherry (or stock if you are following a yeast-free diet)
400g can of tomatoes
4 large fresh tomatoes
500ml fish or vegetable stock
800g assorted white fish cut into 5cm pieces (depending on what your fishmonger has: hake, mahi-mahi, gurnard, halibut, sole, red snapper, sea bass, etc)
2 large chillies, chopped
4 tbsp fresh coriander, chopped
4 spring onions, finely sliced
Heat the oil in a deep pan and cook the garlic, anchovies, orange peel, bay leaves and thyme until the anchovy has dissolved.
Add the wine and boil rapidly for 2 minutes, then add the tomatoes and stock. Bring to the boil and simmer gently for 20 minutes until thickened.
Start adding the fish (start with the firmest pieces).
Keep simmering until the fish is opaque and tender.
Add the mussels, cover with a lid.
When the mussels open, garnish with the chillies, coriander and spring onions and serve with boiled potatoes or rice, green vegetables or salad.
Preparation time30 minutes
Degree of difficultyEasy
Don't forget to put an extra bowl out for the mussel shells!