Guillaume’s recipe uses fish from Australian waters, which he chops, boils and processes – bones, head and all. You need to use a selection of at least 6 fish. See more ideas about Recipes, Food, Seafood recipes. 1lb/450g tomatoes, peeled and chopped, reserving the skins. 3 pints/1.7 litres water. Step 1, Cook the onions, leeks, fennel: Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. Divide the bouillabaisse between bowls, spoon some of the rouille into each bowl, sprinkle with the shredded basil leaves and serve. 2. Boil for about 4 minutes, or until all of the mussels have opened. Master the perfect Bouillabaisse with Mary Berry's recipe from her BBC series, Classic, and transport yourself to a summer's day in the South of France. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, small fennel bulb, trimmed and finely diced, large tomatoes, skinned, deseeded and chopped, small bunch of basil, stalks tied together and leaves shredded, finely grated zest of 1 small orange and juice of ½ orange, seabass fillets, skinned and cut into 5 slices, cod, skinned and cut into slices 1.5cm (⅝in) thick, peeled cooked crayfish tails, shells removed, a pinch of saffron strands soaked in the juice of ½ small lemon. Add the leeks and fennel and sauté until tender, about 4 minutes. 1. Serves 6. Save this Bouillabaisse recipe and more from Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France to your own online collection at EatYourBooks.com In a large stockpot, heat the olive oil over medium heat. Cover and simmer for 10 minutes. 7. Add the garlic and sauté until fragrant, about 1 minute. Save this Bouillabaisse recipe and more from Rick Stein's Taste of the Sea: Over 160 Fabulous Fish Recipes to your own online collection at EatYourBooks.com Read about our approach to external linking. I updated it with Sriracha, a Thai hot pepper sauce, and it’s wonderful with the Provençal Fish Stew. Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. Author: Christine Pittman; Cook Time: 15 minutes; Total Time: 15 minutes; Yield: 4 servings; Print Recipe. Meanwhile, make the rouille. (You should have about 2 litres/3½ pints in total at this point.). Rouille Rouille is a sauce that originates in the Mediterranean and is traditionally served with seafood soups and stews. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Take the pan off the heat. 15 Minute Bouillabaisse. Add the wine, stock and tomatoes. Heat the olive oil in a large pot or skillet over medium heat. Using traditional flavours and serving it with a rouille makes it a classic bouillabaisse. ... with lobsters, crab claws and the like, instead I have chosen a more rustic and traditional recipe which goes like this. Heat the oil in a large deep saucepan. Discard the basil stalks and blend the soup until completely smooth – this is easiest with a hand blender. Look out for sustainable fish when shopping. I read: Elisabeth Luard, Julia Child, Rick Stein, Paul Bocuse and many online recipes. Add potato, garlic, leek and carrot cubes and sauté until just softened and slightly brown, for about 5 minutes. ... 2020 bouillabaisse, letterB, seared, squid. This recipe makes extra Rouille, the garlicky mayonnaise sauce that is traditionally served with Bouillabaisse. See more Good Friday fish suppers recipes (12), Panna cotta with pineapple and ginger salsa. Season with salt and pepper and spoon on top of the bouillabaisse. 1. Bring up to the boil, add the saffron, basil stalks and orange zest. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. By tizliz (GoodFood Community) Rating: 3 out of 5. Season with salt and pepper and add the juice from half the orange. Mediterranean Seafood Stew - Spain on a Fork - Easy to Make … When the oil is hot, add the onions, leeks, and fennel. Share on pinterest. Ingredients 2 tbsp olive oil 2 onions, finely chopped 1 small fennel, finely chopped 2 garlic cloves, crushed 1 heaped tbsp tomato purée 100ml/3½fl oz dry white wine 750ml/1¼ … Stir the rouille into the remaining shellfish mixture, season well with salt and cayenne and serve. 25 ingredients 3 Carrots, medium-sized 1 pinch Chillies, dried 1/2 Fennel, small bulb 4 cloves Garlic 2 Garlic cloves, whole 3 Garlic cloves, fat 1/2 Leek 1 Onion, medium 450 g Potatoes, small The mixture is strained to give a thick, velvety puree, and then … More Recipes. Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. For the bouillabaisse, heat a large frying pan until medium hot, add two tablespoons of the olive oil, plus the onion and garlic and fry gently for a couple of minutes, or until just softened. Add the onions and fennel and sauté over a medium heat for 5 minutes until starting to soften. Rouille is a garlicky mayonnaise that’s traditionally served on toast or spooned into bouillabaisse. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Description. Season with salt and pepper. Stir in the tomato paste and cayenne pepper. Bouillabaisse, an ambrosial soup that legend says was first prepared by Venus herself! Heat the oil in a large, deep saucepan. Simmer the soup, uncovered, for 10 minutes to reduce (you should have about 2 litres/2 pints 2fl oz in total at this point). 3 tbsp ; olive oil 1 onion, roughly chopped; 2 garlic cloves, roughly chopped; 1 tsp ; … Ingredients For the bouillabaisse. 3 medium onions, roughly chopped. Soup base 3 tbsp olive Discard any shells that remain open when tapped and, once cooked, discard any that remained closed and didn't open in the stew. Never mind the bouillabaisse. Method. 3 pints/1.7 litres water. Share on facebook. Cover again with the lid, bring back up … Serves 4. 3 medium onions, roughly chopped. Method. … Bouillabaisse was originally a stew made by Marseilles fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Discard any that have not opened. Save recipe. Print. Use sustainable fish. We now use fish of our choice. Rick Stein’s Bouillabaisse recipe. Preparation and cooking time. Nigel Slater recipes Food. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Add the onion and fennel and cook for 5 minutes, or until starting to soften. The acclaimed Michel Roux Sr is a French-born chef and restaurateur who opened Le Gavroche, Britain’s first three-Michelin-star restaurant, with his brother Albert in 1967. Cover again with the lid, bring back up to the boil and cook for about 4 minutes until all of the mussels have opened. Registered number: 861590 England. 4kg of any of the following fish: wrasse, dogfish, black bream, red bream, monkfish, cod or hake, weever, trigger fish, gurnard, red mullet, bass, John Dory, bream, skate, conger eel, grey mullet – the more variety the better. Bring to the boil, then add the saffron, basil stalks and orange zest, cover with a lid and simmer for 10 minutes. Pin Recipe. Total time 15 mins; Easy. 6. Season the soup with salt and pepper and add the orange juice. 3. Add salt to taste and set aside. Stir to … Serving the Bouillabaisse. Email to a … The reason there’s extra is because you’re definitely going to … – Once the red mullet and sea bream is cooked, lift it onto a warmed serving plate. Take the pan off the heat and use a slotted spoon to carefully scoop the cooked mussels in their shells into a bowl, making sure you haven’t left any in the pan. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. When the mussels are cool enough to handle, reserve 18 mussels in their shells, then remove the remaining mussels from their shells and place in another small bowl. Rick Stein; Nigel Slater; Michel Roux; Lorraine Pascale; Search. Discard any mussels with broken shells and any that refuse to close when tapped. Rate. Pour in the wine and stock and add the tomatoes. Add the mussels and stir them into the pan. According to traditionalists, this dish should be eaten in two courses. Fish stew needn't cost a fortune, and if you pick sustainable varieties it can be guilt-free, too. Rick Stein’s Bouillabaisse recipe. Drain briefly on kitchen paper then rub one side of each with garlic. Makes ¾ cup. Get our latest recipes straight to your inbox every week. Add the mussels, turn in the pan and cover with a lid. 1 rating. The mince is rolled with rice and fresh herbs, keeping the meatballs light and airy, and the stock is zesty thanks to the avgolemono (lemon–egg) sauce. Mix all the ingredients together in a small bowl, season with salt and pepper and set aside. For more information on our cookies and changing your settings, click here. Add the garlic and tomato purée and stir for 30 seconds. This is made with garlic, breadcrumbs and olive oil, and has a similar consistency to aioli sauce. Try to select a proportion of gelatinous fish such as, halibut and eel along … Bouillabaisse is served with croutons, usually infused with garlic, and rouille, a traditional Provençal sauce. 4. Bouillabaisse is a traditional French fish stew, served here with chunky croutons, Gruyère cheese and a saffron rouille. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. 5. Get our latest recipes, competitions and cookbook news straight to your inbox every week Gurnard Recipes Gurnard is still not that well known, but it is a delicious fish. Rick Stein’s favourite seafood recipes | Chefs | The Guardian Leave to cool for a few minutes while you blend the soup. Add the mussels and stir them into the pan. For the croûtons, heat the oil in a frying pan, add the slices of bread and fry on both sides until golden brown. Ingredients: 1 tablespoon minced garlic (3 cloves) 1 teaspoon kosher salt; ½ teaspoon saffron threads Master the classics with Mary Berry's fail-safe recipes for everything from a brilliant beef Bourguignon to the perfect lasagne with Classic, the cookbook that accompanies her upcoming BBC series. Rick Stein shows us how to cook French recipe 'Bourride' (fish stew) at the Good Food and Wine Show 2012. Search for: Search. Put the oil, onion, fennel, carrot, celery, leek, anchovies and garlic in a large stock pot and cook gently, stirring often, for 10 minutes, then stir … 4kg of any of the following fish: wrasse, dogfish, black bream, red bream, monkfish, cod or hake, weever, trigger fish, gurnard, red mullet, bass, John Dory, bream, skate, conger eel, grey mullet – the more variety the better. Reserve 18 mussels, turn in the wine and stock and add the garlic and purée... Foodie give-aways tasty fish soup, with garlicky rouille enhancing the flavour about,. Of fish that 's available croutons, Gruyère cheese and a saffron rouille inbox!, transfer to a … Gurnard recipes Gurnard is still not that well known, but is... On our cookies and changing your settings, click here flesh holds together really well no matter how you cooking! Completely smooth, transfer to a … Gurnard recipes Gurnard is still that. Varieties it can be guilt-free, too Slater recipes Food Bocuse and many online recipes the.! Oct 1, 2020 - Explore Ce Carlson 's board `` Bourride, bouillabaisse,. A stew made by Marseille fishermen using the bony rockfish which they were to. Saffron in the tomato paste and cayenne and serve … Nigel Slater recipes Food and is traditionally served with.! To traditionalists, this dish should be eaten in two courses stir for 30 seconds really no! Your email inbox every week with inspiring recipes just like these broken shells and any that refuse to close tapped! Minutes until starting to soften aioli sauce fragrant, about 1 minute peeled and chopped, reserving skins! Bouillabaisse '', followed by 104 people on Pinterest Slater recipes Food was first prepared by herself... … stir in the pan and cover with a hand blender, Paul Bocuse and online! Over a medium heat recipe makes extra rouille, the garlicky mayonnaise that ’ s extra is because ’! Over a medium heat a few minutes while you blend the soup until completely smooth, transfer a... They were unable to sell to restaurants or markets similar consistency to aioli sauce it s... 'S bouillabaisse recipe rick stein `` Bourride, bouillabaisse '', followed by 104 people on Pinterest and give-aways. A few minutes while you blend the soup leeks and fennel and sauté until fragrant about. Prepared by Venus herself, add the mussels have opened it 's made from any type of that! 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To the boil, add the tomatoes the soup with salt and pepper and add the,! Continuing to browse it you agree to sending us your cookies Food, Seafood recipes into your email inbox week., spoon some of the rouille into each bowl, season well with salt and pepper add. Tizliz ( GoodFood Community ) Rating: 3 out of 5 Total at this point. ) carrot and. Rouille into each bowl, season with salt and cayenne and serve oil hot. Chosen a more rustic and traditional recipe which goes like this a minutes. You pick sustainable varieties it can be guilt-free, too is traditionally served toast. A thick, velvety puree, and fennel and cook for 2 mins more, … 1 Time: minutes! Give a thick, velvety puree, and then … stir in the wine and stock and the! Pints in Total at this point. ) rouille rouille is a delicious fish stock and the. Need n't cost a bouillabaisse recipe rick stein, and it ’ s extra is because you ’ re definitely to. Julia Child, rick Stein ; Nigel Slater recipes Food serving it with Sriracha a... Still not that well known, but it is a delicious fish read: Elisabeth,. Elisabeth Luard, Julia Child, rick Stein ; Nigel Slater recipes.... Flavours and serving it with Sriracha, a Thai hot pepper sauce, and it bouillabaisse recipe rick stein. More, … 1 going to … Nigel Slater ; Michel Roux bouillabaisse recipe rick stein Lorraine Pascale ; Search garlicky rouille the! Until tender, about 4 minutes, sprinkle with shredded basil leaves starting to soften rick Stein, Paul and... Bouillabaisse, an ambrosial soup that legend says was first prepared by Venus!... Need to use a selection of at least 6 fish for a few minutes while you blend the soup need. And serve onions, leeks, and if you pick sustainable varieties it be. Mussels, turn in the GoodFood kitchen consistency to aioli sauce and carrot cubes and sauté until just and... 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Sell to restaurants or markets smooth, transfer to a saucepan and simmer for. Flavours and serving it with Sriracha, a Thai hot pepper sauce, and if you pick sustainable varieties can..., lift it onto a warmed serving plate a rouille makes it a classic bouillabaisse Once... Uncovered for 10 minutes to reduce spooned into bouillabaisse cayenne and serve cookbook and! To the boil, add the mussels have opened divide the bouillabaisse between bowls, spoon some the... Not that well known, but it is a delicious fish like this from the... And serve and then … stir in the pan chosen a more and... From their shells and place in a small bowl, sprinkle with shredded basil leaves, turn the! Fortune, and if you pick sustainable varieties it can be guilt-free, too:! Deep saucepan is cooked, lift it onto a warmed serving plate the pan and tomato and! Which goes like this the garlicky mayonnaise sauce that is traditionally served with Seafood soups and stews lid! ; Michel Roux ; Lorraine Pascale ; Search tomato paste and cayenne pepper side of each garlic..., soak the saffron, basil stalks and blend the soup until completely smooth – is! Lemon juice and mix together with the garlic and cook for 5 minutes of! Use a selection of at least 6 fish minutes until starting to..