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Bouillabaisse

Total Time 1 minute
Servings: 6 6 servings
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

Broth
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 fennel bulb sliced (fronds reserved)
  • 4 cloves garlic minced
  • 400 g canned crushed tomatoes
  • 1 litre fish or prawn stock
  • 200 ml dry white wine
  • A large pinch of saffron
  • 1 strip orange peel
  • 1 tsp dried thyme
  • 1 bay leaf
Seafood
  • 400 g firm white fish monkfish, snapper, cut into chunks
  • 300 g mussels cleaned
  • 200 g large prawns shell-on
  • 200 g clams cleaned
To Serve
  • Toasted baguette slices
  • Rouille garlic-saffron mayonnaise

Method
 

  1. Heat olive oil in a large pot. Sauté the onion and fennel for 8 minutes. Add the garlic and cook 1 minute.
  2. Add the tomatoes, stock, wine, saffron, orange peel, thyme and bay leaf. Bring to a boil, then simmer for 20 minutes.
  3. Add the firmest seafood first — the fish chunks. Cook for 3 minutes.
  4. Add the prawns, mussels and clams. Cover and cook for 3–5 minutes until the mussels and clams open and the prawns are pink.
  5. Discard any unopened shells. Taste and season.
  6. Serve in deep bowls garnished with fennel fronds. Accompany with toasted baguette spread with rouille.

Notes

Source: Classic Provençal recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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