Bouillabaisse Recipe

Ingredients : Serves

450 g/1 lb fish bones and trimmings

900 ml/1.5 pts water
1 onion, finely chopped
30 ml/2 tbsp chopped parsley
1 bouquet garni sachet
600 ml/1 pt/2.5 cups milk
Salt and freshly ground black pepper

1 egg yolk, beaten

Method :

Place the fish, water, onion, parsley and bouquet garni in a large saucepan, bring to the boil, cover and simmer gently for 45 minutes. Strain and return the liquor to the pan. Add the milk, season to taste with salt and pepper and stir in the egg yolk. Heat through before serving, but do not allow the soup to boil.