Bouillabaisse

Ingredients

900g (2lbs) mixed white fish fillets, fresh or defrosted, skinned and cubed (e.g. monkfish, huss, conger eel, red mullet, cod, haddock)
170g (6oz) peeled prawns
2 x 15ml spoon (2 tablespoons) olive oil
1 large onion, sliced
2 cloves garlic, crushed
2 x 400g can chopped tomatoes
600ml (1 pint) fish or vegetable stock
1 large bayleaf
salt and black pepper
1-2 drops Tabasco sauce
1 bouquet garni
pinch of saffron strands
fresh chopped parsley, to garnish

Serves 4-6

Method

Heat the oil and saute the onion and garlic until soft.

Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron.  Bring to the boil and simmer for 10 minutes.

Add the cubes of firm fish e.g. monkfish, huss, conger eel and simmer for 2-3 minutes.

Add the more delicate fish e.g. mullet, cod, haddock and simmer for a further 5 minutes.

Stir in the prawns and cook for another 2 minutes.  Remove the bouquet garni and the bayleaf.

Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.