Bouillabaisse happy new year guys! I’ve had a break from posting


Happy new year guys! I’ve had a break from posting but I’m back now with some exciting recipes I’ve been creating over the Christmas break! I made this rich bouillabaisse which was definitely a labour of love but so worth it. I served it with crab claws, red snapper, king prawns, cod and giant clams.

Shellfish/fish for 4 people
1 leek, roughly chopped
1 fennel, bulb roughly chopped, fronds picked and set aside
2 large onions roughly chopped
1 piece of orange peel
2 bay leaves
1 strong red chilli
Pack of parsley roughly chopped
6 garlic cloves finely chopped
1 celery stick roughly chopped
1.5tbsp tomato purée
4 large tomatoes roughly chopped
Tsp saffron
Bunch fresh thyme
1.75L fish stock (made from bones or prawn heads or bought)
1 star anise
2 egg yolks
Olive oil (or vegetable)
1/2 juiced lemon
Pinch cayenne pepper
Salt and pepper

1. Heat a drizzle of oil in a large pan, add the fennel bulb, onions, celery and leek and fry for 10 mins. Add 4 cloves garlic, thyme, orange, parsley stalks, bay leaves, chilli, star anise, tomato purée, tomatoes and half the saffron. Cook for 5 mins then add fish stock. Simmer for 45 mins.
2. While simmering make the rouille. Whisk eggs yolks, lemon juice, remaining saffron, cayenne pepper, a pinch of salt and pepper. Drizzle in the oil continuously mixing until a runny mayonnaise consistency is gained. Add the remaining garlic, season to taste.
3. Remove the bay leaves, star anise, orange, chilli, any parsley stalks you can and the thyme after 45 mins of simmering.
4. Blend the cooked broth, strain through a sieve. Blend the smooth mixture with 30g butter. Sieve again. Put back in pan and mix in 2 tbsp of the rouille. Set the rest aside for garnish.
5. Poach your fish and shellfish for required times in the broth. Remove, plate up, top with both, rouille and parsley and serve!

21 thoughts on “Bouillabaisse happy new year guys! I’ve had a break from posting

  1. Happy New Year to you too! That dos look rather amazing. If you are looking for labour of love dishes then you’ve got to have a go at a proper Cassoulet. I’ve only managed it once and it took three days but sooo delicious. Only problem is you need about 20 people to eat it so probably not going to happen anytime soon…

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