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fish bouillabaisse / french fish stew:, page-28

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aimone

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31/05/25

18:29

Post #: 79265031
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Originally posted by aimone ↑

Fish bouillabaisse / french fish stew:

Simmer until cooked:
1 litre of campbell’s fish stock.
1 litre of water.
6 peeled tomatoes or one or two cans of tomatoes.
1 cup dry white wine.
½ cup of tomato paste.
1 sliced onion.
A few pieces of orange peel.
1 dozen anchovies.
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.

And some of the following if desired:
10 to 15 new potatoes or smallish peeled potatoes.
1 small thinly sliced leek.
1 peeled and finely chopped carrot.
1 cup diced celery root or celery.
¼ cup light soy.
½ teaspoon of liquid smoke.

When cooked poach:
¼ to ⅓ kg white fish.
¼ to ⅓ kg salmon.
150 gm of raw smallish shrimps.

traditional and original recipe.

photo www.duckduckgo.com
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1 litre of campbell’s fish stock or fish bones.
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