Bouillabaisse (Provençal fish stew)
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 100ml olive oil
- 4 × 400g tins drained plum tomatoes
- 1 whole bulb fennelsliced
- 4 garlic clovesfinely chopped
- 2 litres fish stock
- 500g musselscleaned
- 500g clamscleaned
- 6 small or 4 large fillets red mulletcut into large pieces
- 500g from a sustainable source codcut into large pieces
- or cooked large shell-on prawns 300g cooked langoustines
rouille
- a pinch of strands saffron
- 2 cloves garlicplus an extra ½ for the baguettes
- 1 chilliseeded and chopped
- 2 egg yolks
- 70g (1 small cooked potatomicrowave or boil and peel)
- 300ml olive oil
- 16 thin slices baguettefried in olive oil until golden
Nutrition: per serving
- kcal785
- fat58.5g
- saturates8.9g
- carbs25.3g
- fibre2.1g
- protein40.9g
- salt3.55g
Method
step 1
To make the rouille, toast the saffron in a dry pan until it colours and releases its aroma, then put it in a food processor with the garlic, chilli and egg yolks, and blitz to a paste.
Add the potatoes and whizz a little until all the ingredients are combined. With the motor still running, add the oil a little at a time until you have a thick mayonnaise consistency. Season and chill until needed.step 2
To make the bouillabaisse, heat the olive oil in a pan big enough to hold all the fish and gently cook the plum tomatoes and fennel until softened.
Add the garlic and cook for a couple of minutes then pour in half the fish stock, bring to a boil and simmer for about 10-15 minutes until thickened slightly.step 3
Heat the remaining stock in another pan. Add the mussels and cook until just opened, scoop out and do the same with the clams then scoop them out, discarding any that don’t open.
step 4
Lay the mullet and cod over the top of the tomato sauce. Cook, covered with a tight fitting lid, for 3 minutes until just cooked through, then add the langoustine, clams and mussels until just heated through.
step 5
Rub the baguette slices with the halved garlic then spread over the rouille. Season the bouillabaisse then serve in bowls with the croutons and rouille.
