fish bouillabaisse / french fish stew:

for dinner tomorrow night!

Fish bouillabaisse / french fish stew:

Boil until cooked:

1 litre of campbell’s fish stock

1 litre of water

10 to 15 new potatoes or smallish peeled potatoes (optional)

1 small thinly sliced leek (optional)

1 peeled and finely chopped carrot (optional)

6 peeled tomatoes or one or two cans of tomatoes

1 cup diced celery root or celery (optional)

1 cup dry white wine

½ cup of tomato paste

1 sliced onion

4 garlic cloves

A little coriander to taste

A little parsley to taste

A little tarragon to taste

10 saffron threads

2 teabags of herbs

½ teaspoon of liquid smoke (optional)

a little soy sauce (optional)

When cooked poach:

¼ to 1/3 kg white fish

¼ to 1/3 kg salmon

150 gm of smallish shrimps