Glen’s Bouillabaisse (Fish Soup)

Adapted from a recipe in my microwave book as well as from others online. We love this and it is easy because you can make the soup base, freeze it then reheat when needed and add the seafood minutes before eating. I sometimes like to serve it with rice but usually just with crusty bread. Don't overcook fish or seafood and stock must not be boiling whilst cooking seafood so don't forget to reduce heat. You can use any seafood, crabs, lobster etc.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 1  onion, very finely chopped
• 2  leeks, very finely chopped
• 4  garlic cloves, crushed
• 4 (400 g) cans tomatoes
• 1 (140 g) container tomato paste
• 8  cups  fish stock, if microwaving heat stock first
• 1⁄3 cup dry white wine
• 2  tablespoons fresh thyme leaves (2 tsp if dried)
• 15  saffron threads
• 1  teaspoon  chili, minced
• 3  drops  hot sauce, I use Tabasco
• 1  bay leaf
• 3  teaspoons sugar (taste add more if acidy)
• 1⁄4 orange, zest of, only
•  fresh ground black pepper
•  salt
• 1  kg  fish fillet, firm
• 1  kg  king prawns, green peeled (some with tails intact)
• 1  kg  calamari

Directions

1. Sauté onions and leek in olive oil, add garlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco, bay leaf, sugar, orange peel, pepper & salt.
2. Cook for approx 20 mins, this can be done in the microwave for 10 minutes.
3. Transfer stock to a large saucepan with a heavy base (remove orange rind and bay leaf) - or store in fridge for a couple of days or freeze until later.
4. Bring stock to a boil, REDUCE HEAT and add fish, cook for 4 - 6 mins, then add prawns and calamari and cook for 4 minutes, or until pink colour - large ones can take 6 minutes or more.