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
4people
Servings
4people
Ingredients
For the Tomato Stew
  • 2tbsp olive oil
  • 2tbsp Butter
  • 2 large onionschopped
  • 4pieces streaky bacon
  • 1 small chillichopped
  • 4cloves garlicgrated
  • 1bulb fennelcored and chopped
  • 1bunch leekscleaned, white parts chopped finely
  • 1handful fresh parsleychopped
  • 1small bouquet rosemary, thyme and fresh bay leavestied together with string
  • 2cups KWV Classic Collection Chenin Blanc
  • 3cups good quality prepared fish stock or chicken stockI prefer Nomu
  • 2tins whole peeled tomatoes
  • 20g tomato paste
  • 1pinch saffron
For the Seafood
  • 2tbsp Butter
  • 2cloves garlicgrated
  • 500g halved musselsshelled
  • 300g prawn tailscleaned
  • 300g calamari steaksliced
  • 300g fresh fish filet of your choicesliced
  • 1handful Fresh Corianderchopped
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.