BouillabaisseMediterranean Fish SoupWhat a delight to savour this wonderful bouillabaisse soup brought to us by the fishermen of France. 
It was originally made by the French fishermen using what they had left of the days catch. They would use any fish so you too can make it using a mixture of fish for this wonderful meal.It is also known as fish stew to many as it is a substantial meal on its own. It is so nutritious and heart warming that everyone will enjoy it. This is a recipe you will treasure.
• 1 Kg (2.2lbs)of mixed fish such as monk fish, John Dory, conger eel. Lemon sole, cod, plaice, grey mullet, gunard, weever.......These will all be filleted with their bones. • 2 onions finely minced • 1 carrot cut in chunks • 1 stalk celery cut in chunks • 3 tomatoes, peeled and seeded • 2-3 garlic cloves, crushed • 1 bouquet garni • 1 packet of saffron powder • Stale bread • 1/2 cup of olive oil • Salt and pepper to taste • 1/2 cup pastis (optional but really beautiful!)
Method In a large heavy bottomed sauce pan, pour in the olive oil, the crushed garlic, minced onion, tomatoes, bouquet garni, and saffron. Add the fish bones and the pastis! Keep the fish fillets for later. Add salt and pepper. Cover with water and bring to the boil,then cook gently for about 30 minutes. Strain the stock and remove the bones and vegetables. Place the fish into the bouillon (the stock you have just made) and cook gently for about 30 minutes. Whilst it is cooking, prepare the bread cutting it into slices and rub each slice with garlic. When ready to serve you can either place the french bread in the soup bowls, sprinkle with cheese and ladle your delicious soup on top, or serve the bread separately as you please. What a wonderful experience. I actually learnt how to cook this when we were in France - and of course was introduced to the Pastis! It just couldn't get better! Wonderful! Bouillabaisse from the fishermans's boat!
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