Glen’s Bouillabaisse (Fish Soup)

Ingredients

• 2 tablespoons olive oil
• 1 onion, very finely chopped
• 2 leeks, very finely chopped
• 4 garlic cloves, crushed

• 4 (400 g) cans tomatoes

• 1 (140 g) container tomato paste
• 8 cups fish stock, if microwaving heat stock first
• 1/3 cup dry white wine
• 2 tablespoons fresh thyme leaves (2 tsp if dried)
• 15 saffron threads
• 1 teaspoon chili, minced
• 3 drops hot sauce, I use Tabasco
• 1 bay leaf
• 3 teaspoons sugar (taste add more if acidy)
• 1/4 orange, zest of, only
• fresh ground black pepper
• salt
• 1 kg fish fillet, firm
• 1 kg king prawns, green peeled (some with tails intact)
• 1 kg calamari

Directions

1. 1

   Sauté onions and leek in olive oil, add garlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco, bay leaf, sugar, orange peel, pepper & salt.

2. 2

   Cook for approx 20 mins, this can be done in the microwave for 10 minutes.

3. 3

   Transfer stock to a large saucepan with a heavy base (remove orange rind and bay leaf) - or store in fridge for a couple of days or freeze until later.

4. 4

   Bring stock to a boil, REDUCE HEAT and add fish, cook for 4 - 6 mins, then add prawns and calamari and cook for 4 minutes, or until pink colour - large ones can take 6 minutes or more.