Seafood Bouillabaisse

  • Yield: 4 servings


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