Smoked fish and white bean bouillabaisse
Traditional bouillabaisse is made with freshly caught fish, but this version uses smoked fish, which is usually inexpensive and full of flavour, and white beans to add body. I have added saffron as it gives a delicate musky flavour and you only need a pinch, but you can leave it out. If you have a bottle of anise-flavoured spirit such as pastis, add a slug at the end to make the soup extra special.
Ingredients
1?4 teaspoon saffron threads
4 tablespoons olive oil
3 cloves garlic, chopped
1?2 teaspoon crushed chilli
1 large onion, finely chopped
1?2 cup flat-leafed parsley, chopped
400g can chopped tomatoes
150ml dry white wine
375ml fish stock
finely grated zest of 1 orange
2 bay leaves
11?2 cups cooked or canned white beans such as cannellini
400g smoked fish flesh (from around 500g smoked fillets; I used trevally), flaked
12 small mussels, cleaned and beards removed
salt and freshly ground black pepper
Method
Place the saffron in a small bowl and cover with warm water. Leave to soak for 25 minutes.
Heat the oil in a large heavy-based pan over medium heat. Fry the garlic, chilli, onion and parsley for 10 minutes, stirring, until soft. Add the tomatoes, wine, stock, zest, bay leaves and 375ml water, and bring to the boil. Lower to a simmer and cook for 10 minutes.
Stir in the beans and fish, heat, then add the mussels and saffron (with its water). Cover for 5 minutes until the mussels open. Season to taste with salt and pepper. Serve with chilli garlic bread (recipe follows).
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