Bouillabaisse

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Bouillabaisse
This classic seafood dish originated in the port of Marseille as a peasant fisherman’s dish. There are literally hundreds of different recipes for this dish and different versions are available as you move up the coastal towns of France. I love the fact that it is filled with all my favourite seafood, held together by the rich tomato broth.
Servings
people
Ingredients
For the Tomato Stew
  • 2 tbsp olive oil
  • 2 tbsp Butter
  • 2 large onions chopped
  • 4 pieces streaky bacon
  • 1 small chilli chopped
  • 4 cloves garlic grated
  • 1 bulb fennel cored and chopped
  • 1 bunch leeks cleaned, white parts chopped finely
  • 1 handful fresh parsley chopped
  • 1 small bouquet rosemary, thyme and fresh bay leaves tied together with string
  • 2 cups KWV Classic Collection Chenin Blanc
  • 3 cups good quality prepared fish stock or chicken stock I prefer Nomu
  • 2 tins whole peeled tomatoes
  • 20 g tomato paste
  • 1 pinch saffron
For the Seafood
  • 2 tbsp Butter
  • 2 cloves garlic grated
  • 500 g halved mussels shelled
  • 300 g prawn tails cleaned
  • 300 g calamari steak sliced
  • 300 g fresh fish filet of your choice sliced
  • 1 handful Fresh Coriander chopped
Servings
people
Ingredients
For the Tomato Stew
  • 2 tbsp olive oil
  • 2 tbsp Butter
  • 2 large onions chopped
  • 4 pieces streaky bacon
  • 1 small chilli chopped
  • 4 cloves garlic grated
  • 1 bulb fennel cored and chopped
  • 1 bunch leeks cleaned, white parts chopped finely
  • 1 handful fresh parsley chopped
  • 1 small bouquet rosemary, thyme and fresh bay leaves tied together with string
  • 2 cups KWV Classic Collection Chenin Blanc
  • 3 cups good quality prepared fish stock or chicken stock I prefer Nomu
  • 2 tins whole peeled tomatoes
  • 20 g tomato paste
  • 1 pinch saffron
For the Seafood
  • 2 tbsp Butter
  • 2 cloves garlic grated
  • 500 g halved mussels shelled
  • 300 g prawn tails cleaned
  • 300 g calamari steak sliced
  • 300 g fresh fish filet of your choice sliced
  • 1 handful Fresh Coriander chopped
Instructions
For the Tomato Stew
  1. In a large skillet, warm the butter and olive oil and start frying the onions and bacon until golden brown, add the chilli, garlic and herb bouquet and fry for another 3-4 minutes.
  2. Add to this the fennel, leeks, and parsley and stir through well. Then add the rest of the ingredients.
  3. Cook together for a good 30-40 minutes, remove the bouquet, place the liquid into a food processor and purée until very smooth. Return to the skillet and reduce the liquid by one third.
  4. Season to taste.
For the Seafood
  1. In a large sauce pan heat the butter and garlic together.
  2. As soon as it starts to bubble, add all of the seafood and pan-fry for about 4-6 minutes until cooked through. Add the coriander and stir through well.
  3. Plate the dish by spooning ladles full of the tomato stew into large soup bowls. Spoon the seafood into the middle and serve with warm toasted baguette.
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