Serves: 5

Our take on the classic Bouillabaisse Maison fish stew from Marseille, it’s brimming with fish and flavour.


Ingredients

For the Bouillabaisse sauce

  • 700ml Fish stock
  • 150ml Extra virgin olive oil
  • 50g Celery
  • 100g Fennel
  • 500ml Cooking wine
  • 3 Garlic cloves
  • 1 Onion
  • 0.15g Saffron
  • 1 Bouquet garni
  • 15g Fresh tarragon
  • 2 Tablespoons of tomato purée
  • 150g Plum tomatoes
  • 100ml Vermouth
  • 400g Whitebait

For the Bouillabaisse Maison

  • 75 fillets Seabream
  • 400g Mussels
  • 60 King prawns
  • 400g Clams
  • 150g Smoked haddock
  • 350g Coley
  • 1 Lemon wedge
  • 25g Flat leaf parsley
  • 25g Tarragon
  • 1L Bouillabaisse sauce
  • 1 French baguette
  • Grated Gruyère cheese to finish

Directions

For the Bouillabaisse sauce

1Roughly chop garlic, onions and fennel.

2Sauté the fennel, onions, garlic, saffron and celery in the olive oil with a bouquet garni.

3Add the tomato purée, plum tomatoes, vermouth, whitebait and fish stock.

4Bring to the boil and let it simmer for 30 to 35 minutes.

5With a whisk/blender mix everything together and then pass it through a sieve.

For the Bouillabaisse Maison

1Clean shellfish and dice fish into 3cm chunks – keeping seabream fillet whole.

2Place all the seafood into a pot with 1 litre of the Bouillabaisse sauce and lemon wedge.

3.Cover and cook until shellfish open and fish cooked through.

4.Finish with chopped parsley and tarragon.

5.Serve in a hot bowl with crusty bread and grated Gruyère cheese.

CHEF’S TIP

  • Make extra Bouillabaisse and use leftovers for a lovely fish soup.

Recipe from Bistro Pierre

FINAL TASTE BANNER

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