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Bouillabaisse (Provençal fish stew)

Published: December 19, 2014 at 2:28 PM

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Serves 8

A little effort

Total time: 1 hr

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This steaming bowl of delicious fish stew originates from Marseille. Saffron, chilli, garlic and fennel adds a unique flavour to clams, cod, mullet, mussels and langoustines.

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Try this bouillabaisse, then check out our quick fish stew, Mediterranean fish stew, Brazilian fish stew, San Franciscan seafood stew and more of our best fish recipes.

Ingredients

Nutrition

• 100ml olive oil

• 4 × 400g tins drained plum tomatoes

• 1 whole bulb fennel

  sliced

• 4 garlic cloves

  finely chopped

• 2 litres fish stock

• 500g mussels

  cleaned

• 500g clams

  cleaned

• 6 small or 4 large fillets red mullet

  cut into large pieces

• 500g from a sustainable source cod

  cut into large pieces

• or cooked large shell-on prawns 300g cooked langoustines

rouille

• a pinch of strands saffron

• 2 cloves garlic

  plus an extra ½ for the baguettes

• 1 chilli

  seeded and chopped

• 2 egg yolks

• 70g (1 small cooked potato

  microwave or boil and peel)

• 300ml olive oil

• 16 thin slices baguette

  fried in olive oil until golden

Nutrition: per serving

• kcal785
• fat58.5g
• saturates8.9g
• carbs25.3g
• fibre2.1g
• protein40.9g
• salt3.55g

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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.

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