Vegetable bouillabaisse

Serves Array
  • 4 large potatoes
  • 6 medium sized carrots
  • 3 medium sized parsnips
  • 1/2 large fennel bulb or 1 small
  • 1 brown onion
  • 2 garlic cloves
  • 800 g (28 oz) finely crushed tomatoes
  • 700 ml (3 cups) vegetable stock
  • 200 ml (7 fl oz) white wine
  • 6 tbsp coconut milk
  • 2 1/2 dl (1 cup) pre-cooked chickpeas, rinsed
  • 1 tbsp raw sugar
  • 0,5 g saffron
  • 15 whole allspice
  • 2 tsp dried thyme
  • 3/4 tsp fennel seeds
  • 3/4 tsp anise seeds
  • Chili flakes, to taste
  • Salt & pepper, to taste
To serve
  • Fresh herbs
  • Olive oil
  • Coconut milk
  • Sourdough bread

Instructions

  1. Scrub potatoes, peel carrots, and parsnips, and cut into similarly sized chunks. Cook in generously salted water for about 15 minutes or until soft but with a slight bite. Drain and set aside.
  2. Chop the onion and fennel. Heat a glug of oil in a large, wide saucepan and sauté the onion and fennel on medium-low heat until translucent.
  3. Add the minced garlic, fennel seeds, anise seeds, and chili flakes, and sauté for another 1-2 minutes.
  4. Then add crushed tomatoes, white wine, water + bouillon (or stock), coconut milk, sugar, allspice, thyme, salt, and pepper, and bring to a boil.
  5. Then add the potatoes, carrot, parsnip, and chickpeas. Let simmer for 10 minutes or longer if you have time. Taste and adjust the spices. You can add more water if you want a more soupy consistency.
  6. Serve the bouillabaisse with a drizzle of olive oil, more coconut milk, or a dollop of plant-based yogurt/sour cream, a sprinkle of fresh herbs, and bread on the side.