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  • Pinch of saffron mixed with 1 tablespoon warm water
  • Olive oil
  • 4 cloves garlic, crushed
  • 1kg mixed firm white fish fillets, cut into 5 cm pieces, trimmings kept
  • 2 onions, finely chopped
  • 2 leeks, finely chopped
  • 2 celery stalks, sliced
  • bouquet garni
  • 1 can tomatoes, chopped
  • grated zest of one orange
  • fennel seeds
  • salt and freshly ground black pepper
  • 1 loaf French bread cut into slices
  • rouille
  • 2 tablespoons finely chopped fresh parsley


Place the saffron, 1/3 cup olive oil, and half the garlic in a bowl. Add the fish and toss to coat. Leave to marinate for at least 1/2 hour and up to 2 hours.
Place the fish trimmings, half the onions, leeks and celery in a saucepan
add 1.2 litres of water. Add the bouquet garni and bring to the boil. Skim off any foam and simmer for 30 minutes, strain and set aside.
Preheat oven to 200 C
Heat the remaining olive oil in a large saucepan and saut

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