morsels45

morsels45 said

Bouillabaisse

Marseille fish stew, saffron-gold, with rouille and bread on the side.

Bouillabaisse
Photo: Slastic, CC BY 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make bouillabaisse

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the rouille

90 minutes · serves 6 · Hard

What you need

  • 1kg mixed white fish on the bone
  • 500g mussels and prawns
  • 2 fennel bulbs
  • 2 onions
  • 6 garlic cloves
  • 4 tomatoes
  • 200ml white wine
  • A large pinch of saffron
  • Orange peel
  • 2 potatoes
  • Bread and rouille to serve

What you do

  1. 1Make a stock from the fish bones and heads with one onion, 30 minutes, then strain it. This is not optional — it is what makes it bouillabaisse rather than fish soup.
  2. 2Soften the fennel, remaining onion and garlic in olive oil, 15 minutes.
  3. 3Tomatoes, wine, saffron and orange peel, reduced 10 minutes, then the stock.
  4. 4Potatoes in for 15 minutes, then the firmest fish, then the softer fish and shellfish for the last 5. Order matters more than timing.
  5. 5Toasted bread rubbed with garlic, a spoon of rouille on it, floated on the bowl.

Weeknight fish stew

40 minutes · serves 4 · Easy

What you need

  • 600g mixed fish and prawns
  • 1 fennel bulb
  • 1 onion
  • Garlic
  • 1 tin tomatoes
  • 150ml white wine
  • Saffron or paprika
  • 700ml fish stock

What you do

  1. 1Soften the fennel, onion and garlic.
  2. 2Tomatoes, wine, saffron, stock, simmered 15 minutes.
  3. 3Fish in for 5 minutes, prawns for 2. Bread on the side.