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Speedy Bouillabaise

PREP TIME: 15 minutes
COOKING TIME: 30 minutes
SERVES: 4 as a main

Bouillabaise hails from the south of France, where the fishermen would whip up the stew using the fish that they were unable to sell to restaurants or markets. The celery in the mirepoix mixture lends a welcome savouriness to the sweet fish and aromatic broth. 

What to do

  1. Place the saffron in a small heat-proof bowl and pour over 1 tsp of boiling water. Set aside.
  2. Heat the butter and oil in a deep saucepan. Add the mirepoix ingredients: onion, celery and carrot, along with the fennel and leek and season generously with salt. Cook for 10 minutes, until the vegetables are tender.
  3. Add the garlic, tomato puree, chopped tomatoes and fish to the pan. Cook for 5 minutes, then add the sherry. Season and pour in 500ml water. Bring to a simmer, and cook, covered, for 20 minutes.
  4. Transfer all of the liquid, fish and vegetables to a food processor or blender and blitz for a minute. Strain the stock mixture through a sieve suspended over a bowl to catch the liquid. Discard the solids.
  5. Pour the broth back into the same saucepan and add the white wine and citrus peels. Bring to the gentlest simmer and poach the fish in the liquid until the mussels have opened (discard any that don’t) and the prawns are pink.
  6. Stir the saffron into the aioli.
  7. Divide the fish between warm bowls and ladle the broth over the top. Spoon a dollop of aioli over the top and garnish with chopped parsley. Serve with crusty bread.

What you will need

For the saffron aioli

  • Pinch saffron
  • 100g garlicky aioli

 

For the stock 

  • 25g unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 carrot, finely chopped
  • ½ fennel bulb, finely chopped
  • 1 leek, finely sliced
  • 4 garlic cloves, crushed
  • 2 tbsp tomato puree
  • ½ tsp chilli flakes
  • 2 large tomatoes, diced
  • 2 raw shell-on prawns
  • 75g monkfish or other meaty white fish, cut into 2cm pieces
  • 50ml dry sherry, such as Fino
  • Salt & pepper

 

For the bouillabaisse

  • 250ml dry white wine
  • 2 strips orange peel
  • 2 strips lemon peel
  • 200g monkfish, or other meaty white fish, cut into bite-sized pieces
  • 20 live mussels, cleaned
  • 8 raw king prawns
  • Chopped parsley, to garnish

 

Check out our mirepoix (celery, carrot, onion) recipe here: https://lovecelery.co.uk/celery-recipes/mirepoix/

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Celery that pirouettes on your palate

‘Mirepoix’ is the aromatic combination of celery, onion and carrot that’s pivotal in building depth of flavour. Used as the starting point for many French favourites, our range of warming one pot wonders takes this celery medley and makes it quick and easy to make magic at home.

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