Fish soup - Bouillabaisse
- Wash the courgette, cut into quarters, then again into batons. Check the fish fillets for any residual bones, then divide into bitesized pieces. Clean the mussels and shellfish, discarding any mussels which are already open. Season the fish with ¼ teaspoon of salt and 2 pinches of pepper, then arrange in the deep steamer basket along with the mussels, shellfish and courgette batons.
- Wash the parsley, shake dry, strip off the leaves, then process in the blender jug for 8 seconds/speed setting 6 until finely chopped. Use the spatula to scrape any chopped parsley off the sides and back down into the container. Repeat the process, then transfer the parsley to another container.
- Peel the onion and garlic. Wash the tomatoes, cut in half, remove the stalks, then process with the halved onion and garlic for 5 seconds/speed setting 6. Use the spatula to scrape the ingredients off the sides and back down into the container. Add the olive oil, then brown all the ingredients using the roast button/4 minutes.
- Peel the carrot and celeriac. Wash the leek. Cut the bell pepper in half, de-seed, rinse, remove the stalk, then roughly chop with the other vegetables and add to the tomato-and-onion mixture in the blender jug. Roughly chop for 10 seconds/speed setting 6. Brown all the ingredients further using the roast button/4 minutes. Add the white wine, warm fish stock, 400 ml water, turmeric, ¼ teaspoon of salt and 2 pinches of pepper; place the prepared steamer basket on top of the blender jug; close the lid; and cook everything using the steamer button/15 minutes. Remove any mussels which have failed to open, and season the soup once more to taste.
- Divide the bouillabaisse into soup bowls. Add the pieces of fish, the shellfish and mussels, then serve garnished with chopped parsley.
Add an extra something to your bouillabaisse with a dash of Noilly Prat (vermouth) and serve the soup with fresh French bread. If children are going to be eating the soup, replace the white wine with vegetable stock and a dash of apple juice.
Bon appétit with Monsieur Cuisine