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Bouillabaisse
November 8, 2024
Easy
Instructions / Directions
Serves: 4- Tip the onion, garlic, carrots, celery and potatoes into a large sauté pan.
- Pour the fish stock over the top and bring to the boil.
- Reduce the heat, cover with a lid and simmer for 10 minutes until the vegetables are all tender.
- Season to taste with salt and freshly ground black pepper.
- Stir in the crème fraiche and heat through.
- Remove from the heat and stir in the salmon, prawns and mussels.
- Cover with a lid and leave to stand for 8-10 minutes for the fish to cook through.
- Add the parsley and chives and stir together.
- Divide between serving dishes.
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