One-pot sorta bouillabaisse
Right, apologies for not posting sooner. I’ve been up to my ears with Project Homecoming. Before any of you think it’s some cool cooking project, it’s not. Hubby and I are finally uprooting (again) and heading back home to Australia. So imagine a small one bedroom flat in London, full of packing boxes and an outrageous accumulation of worldly possessions from our four years here, a countdown calendar which we have forgotten to rip off for the past three days and now reads 22 days left, but in truth we only have 19 days left before we jump on a plane home. So many things to do, so little time!
More on Project Homecoming another time. For now I leave with you this one-pot distraction. Almost like a bouillabaisse but with just cod, mussels, calamari and no sign of traditional sauce rouille. A really simple recipe – quick and easy and a really good distraction for when you can no longer handle cardboard boxes, sorting through crap and a messy house.
Adapted from allrecipes.com
- olive oil
- 1 onions, thinly sliced
- 400g can chopped tomatoes
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 sprig of dill
- 1 pound mussels, cleaned and debearded
- 300ml stock
- salt and pepper to taste
- 1 – 2 fillets of cod, cut into large pieces
- 1/2 pinch saffron threads
- 2 calamari tubes, cleaned and sliced into pieces or rings
- 8-10 new potatoes, pre-boiled till just cooked
- Heat the olive oil in a large saucepan, and add the onions and garlic and cook for a few seconds till fragrant but not brown. Add chopped tomatoes, bay leaf and dried thyme. Cook for another minute.
- Add stock and potatoes. Season to taste with salt and black pepper. Turn up the heat to high and add mussels. Cover and add fish and calamari when mussels are just starting to open. Turn heat to medium, add saffron and dill and continue cooking for 10 more minutes or until fish is cooked but still firm and not falling apart.
- Taste the bouillabaisse and adjust the seasoning, then serve.