Bouillabaisse

DIFFICULTY
Easy Easy
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Bouillabaisse
A Provençal classic, this hearty seafood soup is simple to prepare yet full of flavour.
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 4 garlic cloves, divided
  • ½ cup fresh basil leaves
  • ¼ cup mayonnaise
  • 5 tbsp. extra-virgin
  • olive oil, divided
  • 2 tbsp. fresh lemon juice
  • 4 cups multi-coloured cherry tomatoes
  • 1 small fennel bulb, trimmed, halved and thinly sliced
  • Salt
  • Freshly ground black pepper
  • ¼ cup white wine
  • 1 (235ml) bottle clam juice (alternatively, use 235ml good quality fish stock)
  • 1.1kg mixed mussels and clams, cleaned
  • 1 calamari tube, cleaned and thickly sliced
  • 1kg white fish fillets, cut into 5cm pieces
  • 3 tbsp. chopped flat leaf parsley
  • 1 baguette, sliced
  • Method

  • 1
    Make the rouille first. Mince 2 garlic cloves and transfer to blender. Add basil, mayonnaise, 3 tbsp. of olive oil and lemon juice. Purée until smooth. Transfer to a small bowl, cover and chill.
  • 2
    In the Bouillabaisse Pot, heat 2 tablespoons olive oil over medium-high heat. Add tomatoes and fennel. Season with salt and pepper. Stir occasionally, until tomatoes burst.
  • 3
    Slice remaining garlic cloves and add to pot. Cook until garlic becomes fragrant, stirring often.
  • 4
    Pour in wine, stirring often, until the wine has reduced and is almost absorbed.
  • 5
    Add clam juice and 4 cups of water. Bring to a boil.
  • 6
    Add shellfish, fish and calamari. Cook, covered, until shellfish open, discarding any that do not. Stir in parsley.
  • 7
    Spread rouille on baguette slices and serve with bouillabaisse.