You are here: Home » Recipes » Seafood Bouillabaisse Seafood Bouillabaisse Recipe by Relish Yield 4 servings Bouillabaisses can be made with virtually any flavor you like. This is a soup come stew, the broth is meant to be eaten first, then tackle the fish. PrintEmail Ingredients 1 1/2 pounds monkfish cut into 1-1/2 inch cubes with the skin on1/4 pound shrimp1 pound mussels, scrubbed and beards removed1 medium onion, finely chopped3 cloves garlic, finely chopped1 stalk celery cut into 1/4-inch pieces1 -- bulb of fennel cut into 1/4-inch pieces2 medium carrots cut into 1/4-inch pieces3 ounces butter1/4 cup olive oil1-1/3 cup dry white wine4 cups chicken stock1-1/4 cup cream1 pinch saffron strands1 -- grated orange rind1 sprig fresh rosemary6 -- cardamom pods, crushed1 -- splash of pernod (optional)1 tablespoon chives, chopped1 -- handful chopped blanched kale Instructions Heat the olive oil in a frying pan, add the butter and when it starts to foam add the onion, garlic, followed by the fennel, celery and carrots. Cook for 5 to 6 minutes with a lid on over a low heat or until softened but not colored, stirring occasionally. Add the white wine and chicken stock and reduce by half. Then add the cream, orange rind and rosemary, cardamom pods and saffron strands. Bring to a simmer and cook over a gentle heat for 5 minutes. Add the monkfish, mussels and Pernod, poached for a further 5 minutes, add the shrimp. Season, add the chives and serve.