Seafood Soup Recipe Bouillabaisse
Here is a seafood soup recipe for Bouillabaisse. Whatever combination of seafood you might choose, the soup always contains tomatoes, saffron, olive oil and garlic. Try a mixture of any firm white fish and shellfish such as whiting, cod, haddock, cooked prawns and mussels. I would always use mussels and prawns, but the other fish I chose would depend on what looked good on the day. Bouillabaisse
Clean and cut the fish into quite substantial pieces - not too small. Heat about 3 or 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened. Add the celery and potatoes and fry for a further 2 minutes. Add the tomatoes, herbs and orange peel and cook for about 5 minutes. Add the mixed fish but not any prawns you might be using and cook for a further 5 minutes. Whilst you are doing this, put the wine in a pan and add the mussels - steam until they open. Add the mussels, their juices and prawns to the soup and heat through. Pour into individual bowls and add a blob of cream and some fresh parsley. Serve with crusty bread, garlic bread or croutons. This seafood soup recipe serves about 8 people.
50 Fish and Seafood Soup Recipes
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