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Easy bouillabaisse with Gruyère croùtes

We’ve used shortcut ingredients to create this quick and easy recipe for the classic French fish stew – bouillabaisse.

We’ve used shortcut ingredients to create this quick and easy recipe for the classic French fish stew – bouillabaisse.

Ingredients

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Empty the jar of sauce into a large saucepan, stir in the fish stock, hot, and the new potatoes, cut into bite-size pieces.
Bring to the boil, reduce the heat and simmer rapidly for 15 minutes, stirring occasionally, until the potatoes are just tender.
Meanwhile, preheat the grill to medium-high. When the potatoes are nearly tender, toast the baguette slices under the grill on 1 side. Divide the Gruyère, grated, between them and put under the grill for 1-2 minutes, until bubbling.

Cut 400g thick, skinless, sustainable cod or haddock fillets into bite-size chunks and stir into the soup. Simmer for 2 minutes, until just cooked.
Stir in a handful chopped fresh flatleaf parsley and season to taste. Divide between 4 bowls and serve each with 2 Gruyère croûtes for dunking.