Bouillabaisse

For a sea-inspired supper with flavours both bright and briny, look no further than this Bouillabaisse Provençal.

RECIPE INFO

Serves 4-6

Cook time
min

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Cook's NoteThis broth improves with flavour if left overnight.
Wine PairingLighter white wines, especially those based off the sauvignon blanc grape, are the best pairing with Bouillabaisse.
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INGREDIENTS

For the Rouille:

  • ½ cup lightly packed fresh basil leaves, chopped
  • 65ml mayonnaise
  • 45ml extra-virgin olive oil
  • 30ml fresh lemon juice
  • 2 garlic cloves, minced

For the Stew:

  • 2 tablespoons extra-virgin olive oil
  • 600g cherry tomatoes
  • 200g fennel bulb, trimmed, halved and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 65ml dry white wine
  • 600ml fish stock
  • 400ml water
  • 800g raw black or white mussels (or a mixture of both), scrubbed and beards removed
  • 160g calamari, sliced
  • 600g white fish fillets, cut into 2-inch pieces
  • 3 tablespoons chopped flat-leaf parsley

METHOD

Make the rouille. Place all of the ingredients in a blender and puree until smooth. Transfer to a small bowl, cover, and refrigerate.

Make the stew. Heat the oil in a 26cm Signature Round Casserole over medium-high heat. Add the tomatoes and fennel, season with salt and pepper, then cook, stirring occasionally, until the tomatoes burst, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring often, until it nearly evaporates, about 5 minutes. Stir in the fish stock and water, then bring to a boil.

Add the mussels, calamari, and fish. Cover and cook until the mussels open wide, about 5 minutes. Discard any that do not open. Stir in the parsley, taste, and season with more salt and pepper, if needed.

Serve alongside baguettes slices spread with rouille.