Glen’S Bouillabaisse (Fish Soup) - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, very finely chopped
2 leeks, very finely chopped
4 garlic cloves, crushed
4 (400 g) cans tomatoes
1 (140 g) container tomato paste
8 cups fish stock, if microwaving heat stock first
1/3 cup dry white wine
2 tablespoons fresh thyme leaves (2 tsp if dried)
15 saffron threads
1 teaspoon chili, minced
3 drops hot sauce, I use Tabasco
1 bay leaf
3 teaspoons sugar (taste add more if acidy)
1/4 orange, zest of, only
fresh ground black pepper
salt
1 kg fish fillet, firm
1 kg king prawns, green peeled (some with tails intact)
1 kg calamari

Preparation

Saute onions and leek in olive oil, add garlic, then tomatoes, tomato paste, fish stock, wine, thyme, saffron, chilli, Tabasco, bay leaf, sugar, orange peel, pepper & salt.
Cook for approx 20 mins, this can be done in the microwave for 10 minutes.
Transfer stock to a large saucepan with a heavy base (remove orange rind and bay leaf) - or store in fridge for a couple of days or freeze until later.
Bring stock to a boil, REDUCE HEAT and add fish, cook for 4 - 6 mins, then add prawns and calamari and cook for 4 minutes, or until pink colour - large ones can take 6 minutes or more.