Something's Fishy

As part of the "no red meat during the week" campaign, we've been increasing our intake of seafood. Bouillabaisse seemed like the perfect fit.

I've wanted to have a go at this scrumptious seafood soup for a long time, but have avoided it largely because my youngest son hasn't coped well with seafood. His intolerance seems to be improving now and, more importantly, he's keen to try more.

I was afraid this was going to be a complicated dish with lots of obscure ingredients, but it turned out to be surprisingly easy.

So here's my version of a perennial favourite.

Cheat's Bouillabaisse
Ingredients:

• 2tbsps extra virgin olive oil
• 1 1/2 red onions, finely sliced
• 3 cloves garlic, crushed and chopped
• 1 tin diced tomatoes
• 4 bay leaves
• generous pinch of saffron
• salt and pepper
• orange peel from 1 orange (use a zester)
• 1 cup good white wine
• 750ml fish stock, warmed
• 500g clams
• 250g prawns (shelled and deveined)
• 250g scallops
• 500g Spanish mackerel, cubed
• 1 smoked trout, skinned, filleted and shredded
• 1/2 cup coriander /cilantro leaves (leaves only)

Rouille:

• 2tbsps hot fish stock
• 1/2 cup extra virgin olive oil
• 2 cloves garlic
• 1/4 cup white bread, crusts cut off
• 1 red chilli
• 1/2tsp salt

Method:

Heat the extra virgin olive oil in a heavy based pan. Add onions, garlic and bay leaves and fry till onions are translucent.

Add tomatoes, saffron and orange peel and cook gently for around 5 minutes.

Add white wine and fish stock and bring to the boil. Turn heat down to a simmer and add salt and pepper to taste. Simmer for 20 minutes.

This is a good time to make the rouille if you're using it. Put fish stock in the bottom of a blender or food processor. Add garlic, chilli, salt and bread. Blend until very smooth. With the food processor still running, add the olive oil in a slow drizzle (it's like making mayonnaise). Stop blending when the oil is incorporated. Place the rouille in a bowl ready to serve with the soup - use sparingly like you would Tabasco sauce.

When the soup has simmered for 20 minutes, raise the heat and add clams. When clams pop open (this is fun, it's a bit like watching popcorn - use a glass lid on your pot so you can see it), add the mackerel. Cook for 5 minutes.

Add scallops and prawns and cook for a further 5 minutes.

To serve, place the bouillabaisse in a bowl, sprinkle the shredded smoked trout and the coriander leaves over the top. Allow each person to add their own rouille.

Serves 4 - 6