Bouillabaisse (a Mediterranean fisherman’s stew)

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  • 1 lb clams
  • 1 1/2 lbs white fish
  • 1\2 lb prawns
  • 1 onion chopped finely
  • 1 onion stalk chopped finely
  • 4 cloves of chopped garlic (plus 4 cloves)
  • 1 tin whole tomato
  • 4 pieces of sun dried tomato, chopped finely
  • 5 pcs of medium size mushrooms
  • EVO
  • salt and pepper
  • chicken stock


  1. take off the prawn skin and head. Set aside and chop the garlic finely.
  2. Add in olive oil in a saucepan and add the garlic. Caramelize the garlic and add in the praWN skin. Add 2 1\2 cups of water and stock. Simmer for 10 minutes or until the juices and flavours come out. Set aside to cool.
  3. On the other pot add olive oil, garlic and onions for 2 minutes. Add in the sun dried tomato and tin tomato. simmer for 5 minutes. Add in the mushrooms and season with salt and black pepper. Put the lid on and simmer for 10 minutes.
  4. In goes the clams, prawns and fish and onion stalk. Cook for 5 minutes. Season with salt and pepper to your liking and serve it with baguette.


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