Seafood Bouillabaisse

  • 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.


1 1/2 pounds monkfish cut into 1-1/2 inch cubes with the skin on
1/4 pound shrimp
1 pound mussels, scrubbed and beards removed
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 stalk celery cut into 1/4-inch pieces
1 -- bulb of fennel cut into 1/4-inch pieces
2 medium carrots cut into 1/4-inch pieces
3 ounces butter
1/4 cup olive oil
1-1/3 cup dry white wine
4 cups chicken stock
1-1/4 cup cream
1 pinch saffron strands
1 -- grated orange rind
1 sprig fresh rosemary
6 -- cardamom pods, crushed
1 -- splash of pernod (optional)
1 tablespoon chives, chopped
1 -- handful chopped blanched kale


  1. 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.
  2. Cook for 5 to 6 minutes with a lid on over a low heat or until softened but not colored, stirring occasionally.
  3. 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.
  4. Add the monkfish, mussels and Pernod, poached for a further 5 minutes, add the shrimp.
  5. Season, add the chives and serve.



Get every new post delivered to your Inbox.

Join 254 other followers