2.2 lb (1 kg) mix of whole small fish (such as whiting, red snapper, red sea bream), cut into large pieces
2 large tomatoes, coarsely chopped
1 onion, coarsely chopped
1 leek, the white part only, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup (60 ml) olive oil
3 tbsp (45 ml) tomato paste
6 cups (1.5 litres) water
1 tsp salt
1 bouquet garni (bay leaf, thyme, parsley, dill)
In a large pot, sweat the fish pieces, tomatoes, onion, leek and garlic in the oil. Add the tomato paste and stir to coat the fish and vegetables. Cook for 10 minutes. Add the water, salt and bouquet garni. Season with pepper. Bring to a boil, then simmer for 10 minutes.
Remove the large fish bones. In a blender, or using a hand blender, purée the stock until smooth. Over another pot or large bowl, strain the mixture through a fine-mesh sieve, pressing with a ladle to extract the most liquid possible.
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