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Recipe

Bouillabaisse

Recreate this classic French seafood stew for your friends and family - fresh fish, prawns and mussels are cooked to perfection and simmered in a fragrant tomato broth. Serve with crusty bread and a capsicum rou

  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Bouillabaisse
  • 2 tablespoon olive oil
  • 3 tomatoes, chopped
  • 1 fennel bulb, trimmed, sliced
  • 1 leek, trimmed, sliced
  • 2 clove garlic, crushed
  • 2 red chillies, chopped (optional)
  • 1/4 teaspoon saffron
  • 6 cup seafood stock
  • 1 cup white wine
  • 500 gram firm white fish fillets, cubed
  • 350 gram green prawns, peeled, deveined, tails intact
  • 350 gram mussels, scrubbed, bearded
  • 100 gram scallops, with roe, trimmed
  • 1 tablespoon chopped parsley
  • crusty bread, to serve
Rouille sauce
  • 2 red capsicums, grilled, skin and seeds removed
  • 1/4 cup fresh breadcrumbs
  • 2 tablespoon olive oil
  • 1 chilli, chopped
  • 1 clove garlic, crushed

Method

Bouillabaisse
  • 1
    Heat oil in a large saucepan on high. Saute tomatoes, fennel, leek garlic and chilli for 2-3 minutes, until tender. Stir in saffron and cook for 1 minute.
  • 2
    Blend in stock and wine and bring to the boil. Reduce heat and simmer for 10 minutes. Season to taste.
  • 3
    To make rouille: Place all ingredients in a food processor or blender and process until well combined.
  • 4
    Add seafood and parsley to soup. Cook for 4-5 minutes until seafood is tender and cooked through. Serve bouillabaisse with rouille and crusty bread.

Notes

Adjust fish mixture to suit your budget.

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