This Simple Bouillabaisse is a total collaboration with friends from around the world. Its very easy to make and absolutely wonderful eating. It can be served as a starter or for a main course supper served with some crusty bread.
We were lucky enough to visit Rick in Florida during the summer and one hot and humid evening he served this amazing dish (and went to a lot of trouble with preparation). It really was the most memorable dinner.
The last part of the jigsaw of collaboration was when a friend and work colleague introduced me to Mr Richards, my new best friend in the kitchen. Mr Richards is the Morphy Richards Soup Maker that produces the soup base for the Bouillabaisse in less that 20 minutes.
Introducing Mr Richards
Simple to use, easy to clean, and most importantly takes up very little room in the kitchen. It was love at first sight and I love the way it helps me combat the battle with wasting food. A few vegetables, some left over chicken and Bob’s your Uncle. (Or in this case Mr Richards is your Uncle.) I bought mine on Amazon and because I am a Prime member arrived the next day. I think you will be seeing a lot more of Mr Richards in the coming weeks.
This quick Mediterranean-inspired seafood soup has an herbed tomato base and is full of seafood! I love serving crusty French bread alongside to soak up the broth.
- 2 tbs grapeseed oil or olive oil,
- ½ sweet onion, diced
- 2 garlic cloves, crushed
- ½ tsp saffron threads
- ½ tsp fennel seed
- ¼ tsp red pepper flakes
- 1 Carton Passata (24oz)
- 6 Cherry Tomato's
- 1 tsp dried Basil or three large sprigs of fresh
- 3 cups vegetable stock
- 12oz cod (or other lean white-fleshed fish fillets), cut into bite-size pieces (Optional)
- ¼ tsp crushed dried rosemary (or two spins of fresh)
- ¼ tsp dried thyme leaves (or four sprigs of fresh)
- ¼ tsp dried marjoram (or four sprigs of fresh
- 1lb frozen mixed sea food ( Mussels, Calamari and Prawns) (Available at most supermarkets)
Add 1 tablespoon of the oil, the onion and garlic to the Soup Maker.
Crumble in the saffron; add the fennel seeds and the Chilli flakes. Add the Passata, Cherry Tomato's and the stock and set to "smooth" - this will take 19 minutes to produce a wonderful flavoursome broth.
Heat a frying pan until hot.
Place the fish in a bowl and sprinkle with the rosemary, thyme, and marjoram. Add the shrimp and the remaining tablespoon oil. Toss gently to coat.
Add to the pan and cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes.
Pour the broth into serving bowls and spoon on the cooked seafood
Garnish with chopped parsley or any fresh herbs you may have handy
Sit back and wait for the praise.
Serve with some crusty bread to mop up the remaining sauce.
We served a Villebois Prestige Sauvignon Blanc 2018. Classic, refined and dry. This luxurious drop has all the sophistication and character of a Sancerre. Except it’s not. Because that would be illegal. Grab yourself a hunk of creamy goats cheese, some posh crackers, and go wild. Available from Naked Wines