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Seafood Tips & Treats : Bouillabaisse Recipe

Posted: 14 February 2016



Bouillabaisse is the perfect Fish soup to warm you up during the cold winter months! Andrew, our head chef shares his favourite Bouillabisse Recipe.


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Ingredients (serves 8)

For the Fish Stock (base for the soup)

  • 3 tbsp olive oil
  • 1 large leek (roughly chopped)
  • 1 large white onion (chopped)
  • 3 sticks celery (chopped)
  • 1 bulb fennel (chopped)
  • 4 cloves garlic (crushed)
  • 450g Ripe tomatoes
  • 3 sprigs of thyme
  • 1 bay leaf
  • 6 white peppercorns
  • 3 litres boiling water
  • 1kg mixed Rock Fish

For the Soup

  • 2kg mixed fish and seafood (Seabass/bream, Red Snapper, Mussels, Clams, Prawns and Mullet)
  • 500g Waxy Potatoes (Desiree work well) peeled and cut into barrel shape
  • 3 pinches of saffron strands
  • 10 basil leaves (torn)
  • 2 tbsp chopped dill

 

Method

  1. Make the stock and heat the olive oil in a large based pan over a medium heat.
  2. Add the leek, onion, celery, garlic tomato, thyme and bay leaf. Fry gently until the vegetables have softened (approx 5 mins).
  3. Add the assorted rock fish, boiling water and white peppercorns.
  4. Bring back to the boil and simmer for 30 minutes.
  5. Pass the stock through a sieve and season with salt and freshly ground pepper.
  6. To make the soup, place the potatoes, fish stock and saffron in a large heavy based saucepan.
  7. Bring back to the boil and cook the potatoes for about 10-12 minutes until nearly cooked.
  8. Add the assorted fish to the sauce pan and simmer for about 8-10 minutes until the fish is tender (depending on size).
  9. Add the dill and basil before serving to add freshness.
  10. Serve with crusty bread and aioli or rouille.

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