Bouillabaisse Maison

Serves: 5

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

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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