English-style bouillabaisse (serves 4)

Total time: 1 hour

Active time: 30 minutes

Ingredients:

• 200 g young celery
• 1 potato
• 200 g catfish fillet
• 1 carrot
• 4 tomatoes
• 200 g monkfish fillet
• 150 g prawns, shells and heads removed
• 125 g onion
• 150 cl white wine
• 800 cl fish stock
• 2 tbs oil
• 1 sachet saffron (0.05 g)
• Salt and pepper, to taste

Preparation:

Peel celery and chop into 1-cm cubes. Put celery leaves to one side. Peel potatoes and carrot and chop into small cubes.

Peel onion and dice finely. Heat oil in a saucepan and sweat onions, add diced tomatoes, deglaze with white wine and boil.

Add fish stock to the saucepan and bring to the boil. Cook fish scraps at a medium heat for one minute in the covered saucepan, add saffron, purée contents of pan and pass through a sieve.

Add celery, carrot and potato cubes and cook for ten minutes until soft. Cut the fish fillets into 3-cm pieces. Devein prawns if necessary, and add to the soup along with the fish pieces. Season with salt and pepper, serve.