There’s nothing more heart-warming than a fragrant big pot of Bouillabaisse. Originally, it was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets but I just chuck any fish, prawns, clams and crabs in.
This is how I made this:
- Saute garlic and onions in loads of olive oil.
- Add tomatoes, fennel, saffron, thyme, bay leaf and a bit of dried orange peel.
- Add the fish.
- Add water to cover.
- Boil for a few hours.
- Season to taste.
- A generous swirl of white wine just before serving.
It is sooooo delicious! We literally licked our bowls.