Try a mixture of any firm white fish and shellfish such as whiting, cod, haddock, cooked shrimp and mussels.
I would always use mussels and prawns, but the other fish I chose would depend on what looked good on the day.
Avoid oily fish such as salmon, mackerel, fresh tuna, sardines etc - they tend to make a soup a bit greasy and are best avoided.
2 lb (900g) mixed fish (as above)
1lb (450g) mussels, scrubbed and bearded
1/4 pint (150ml) white wine
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
2 sticks celery, destring and chop
1lb (450g) peeled and thinly sliced potatoes
1 pint (700ml) tomato juice or passata
2 bay leave
2 pieces of orange peel
pinch of saffron strands or 1 tspn saffron powder
creme fraiche, double cream or soured cream to serve
chopped fresh parsley to serve
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 tomato juice, herbs and orange peel and cook for about 5 minutes.
Add the mixed fish but not any shrimp 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 shrimp 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 recipe serves about 8 people as a starter or 4 for lunch.
You can prepare this in advance up to steaming the mussels and adding the shrimp.
You may also like these recipesFind A Seafood Recipe > Seafood Soup Recipes > Seafood Soup Recipe Bouillabaisse
By Liz Alderson, Mar 30, 2016
This Bouillabaisse recipe is versatile and can be done with a mixture of any firm white fish and shellfish such as whiting, cod, haddock, cooked shrimp and mussels.
Prep Time: 2 minutes
Cook time: 12 minutes
Main Ingredient: mixed fish, mussels