Puducherry x France
Puducherry fish bouillabaisse
A Marseille fish stew that took the slow boat to the Coromandel coast and never left.
60 minTime
53 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original695kcalsame
53 gproteinsame
6 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the olive oil in a wide pot on medium heat. Cook the onion, leek and fennel seeds for 8 minutes, then add 4 cloves of garlic and the curry leaves for 1 minute.
- 2Stir in 1 tsp chilli, the turmeric and tomatoes and cook 5 minutes on medium heat.
- 3Add the stock, most of the saffron water, the orange zest and potatoes. Boil hard for 15 minutes.
- 4Lower to a gentle simmer. Add the fish for 5 minutes, then the prawns for 3 minutes. Season with salt and pepper.
- 5For the rouille, mix the mayonnaise with the last garlic clove, crushed, the remaining chilli and saffron water.
Serve it like this
Arrange fish and prawns in a wide bowl, pour the saffron broth around them at the table, and float a toast spread with rouille on top.
