msc_ecolabel

Bouillabaisse from Cornwall

Prep time 10 mins
Cooking Time 30 mins
Serves 4
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen MSC ambassador and sustainable seafood chef

Chilean mussel

Rouille

  • 4 garlic cloves
  • ½ tsp cayenne pepper
  • 5 saffron threads
  • 2 egg yolks
  • 150 ml/5 fl oz/ ⅔ cup olive oil
  • 1 tbsp lemon juice

Bouillabaisse

  •  10 saffron threads
  • 2 tbsp white wine
  • 1 celery stick, finely chopped
  • 1 onion, finely chopped
  • ½ fennel bulb, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée (paste
  • 2 tomatoes, roughly chopped bouquet garni (sprigs of flat-leaf parsley and thyme with 1 bay leaf, tied together with thin string)
  • 2 tbsp Pernod
  • Zest of ½ orange, shaved off in strips with a vegetable peeler and any pith removed
  • 1 litre/1¾ pints/4¼ cups fish stock
  • 400 g/14 oz potatoes, peeled and cut into small chunks about 1.6 kg/3½ lb total
  • weight of a mixture of fish and seafood, for example:
  • 500 g/1 lb 2 oz hake, cut into chunks
  • 250 g/9 oz weever fish, cleaned
  • 500 g/1lb 2 oz red mullet, cleaned
  • 300 g/10 oz mussels, in their shells
  • Salt and pepper
  • Olive oil
  • 1 white baguette, thinly sliced

Fish stock

  • 4 kg/9 lb fish bones and heads from white fish (e.g. sole, halibut, plaice, turbot, cod, haddock, sea bass)
  • 25 g/1 oz/2 tbsp butter
  • 3 onions, roughly chopped
  • 2 leeks, trimmed, green parts removed, and roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 carrots, roughly chopped
  • handful of flat-leaf parsley
  • 100 ml/3½ fl oz/¹/³ cup white wine
  • about 5 litres/8¾ pints/10½ US pints water
  • 2 bay leaves
  • 10 black peppercorns
1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. To make the rouille, crush the garlic, using a pestle and mortar, with the cayenne pepper and saffron. Transfer the mixture to a bowl and mix in the egg yolks. Whisk in the olive oil drop by drop and then add the lemon juice. Season to taste with a little salt and extra cayenne pepper. Chill the rouille in the refrigerator.

3. To make the bouillabaisse, crumble the saffron into the wine in a small bowl. Heat a large pan over a medium-high heat, add 2 tablespoons of olive oil and cook the celery, onion and fennel for about 4 minutes, until translucent but not browned. Add the garlic and tomato purée (paste) and fry for 2 minutes, before adding the tomatoes and bouquet garni. Stir well and leave to simmer for 2 minutes. Add the Pernod, the white wine and saffron, and add the orange zest. Bubble over a low heat until reduced by one-third and then pour in the fish stock. Add the potatoes, reduce the liquid again
by one-third and turn down the heat to low.

4. Meanwhile, bake the baguette slices in the oven for 3–4 minutes on each side until golden brown and crisp.

5. Add the fish to the bouillabase, put a lid on the pan and leave to simmer over a low heat for 5–7 minutes. Uncover the pan, add the mussels, cover again and cook until all the shells have opened and the potatoes are tender. Discard any broken mussel shells or any that remain tightly closed.

6. Serve the soup with the rouille and baguette.

Fish stock
Fish stock makes a good base for soups or sauces and can also be used for poaching and steaming fish.

1. Rinse the fish bones and heads thoroughly under cold, running water to wash away any blood still sticking to them. Roughly chop the bones and heads.

2. Add the butter to a large saucepan over a medium-high heat and when the butter has melted, add the onions, leeks, celery, carrots and parsley and cook, for 3–4 minutes until the vegetables have started to become translucent and have softened slightly. 

3. Add the fish bones and heads and fry for 2 minutes then pour in the wine and sufficient water to just cover the fish. Add the bay leaves and black peppercorns, turn up the heat. Bring the liquid to simmering point, around 90°C/195°F.

4. Use a skimmer or slotted spoon to remove any scum that forms on the surface. 
After 25 minutes, strain the liquid through a fine sieve or, even better, through a piece of muslin. The stock is now ready to use.
 

Ingredients

Method

Rouille

  • 4 garlic cloves
  • ½ tsp cayenne pepper
  • 5 saffron threads
  • 2 egg yolks
  • 150 ml/5 fl oz/ ⅔ cup olive oil
  • 1 tbsp lemon juice

Bouillabaisse

  •  10 saffron threads
  • 2 tbsp white wine
  • 1 celery stick, finely chopped
  • 1 onion, finely chopped
  • ½ fennel bulb, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée (paste
  • 2 tomatoes, roughly chopped bouquet garni (sprigs of flat-leaf parsley and thyme with 1 bay leaf, tied together with thin string)
  • 2 tbsp Pernod
  • Zest of ½ orange, shaved off in strips with a vegetable peeler and any pith removed
  • 1 litre/1¾ pints/4¼ cups fish stock
  • 400 g/14 oz potatoes, peeled and cut into small chunks about 1.6 kg/3½ lb total
  • weight of a mixture of fish and seafood, for example:
  • 500 g/1 lb 2 oz hake, cut into chunks
  • 250 g/9 oz weever fish, cleaned
  • 500 g/1lb 2 oz red mullet, cleaned
  • 300 g/10 oz mussels, in their shells
  • Salt and pepper
  • Olive oil
  • 1 white baguette, thinly sliced

Fish stock

  • 4 kg/9 lb fish bones and heads from white fish (e.g. sole, halibut, plaice, turbot, cod, haddock, sea bass)
  • 25 g/1 oz/2 tbsp butter
  • 3 onions, roughly chopped
  • 2 leeks, trimmed, green parts removed, and roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 carrots, roughly chopped
  • handful of flat-leaf parsley
  • 100 ml/3½ fl oz/¹/³ cup white wine
  • about 5 litres/8¾ pints/10½ US pints water
  • 2 bay leaves
  • 10 black peppercorns
1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. To make the rouille, crush the garlic, using a pestle and mortar, with the cayenne pepper and saffron. Transfer the mixture to a bowl and mix in the egg yolks. Whisk in the olive oil drop by drop and then add the lemon juice. Season to taste with a little salt and extra cayenne pepper. Chill the rouille in the refrigerator.

3. To make the bouillabaisse, crumble the saffron into the wine in a small bowl. Heat a large pan over a medium-high heat, add 2 tablespoons of olive oil and cook the celery, onion and fennel for about 4 minutes, until translucent but not browned. Add the garlic and tomato purée (paste) and fry for 2 minutes, before adding the tomatoes and bouquet garni. Stir well and leave to simmer for 2 minutes. Add the Pernod, the white wine and saffron, and add the orange zest. Bubble over a low heat until reduced by one-third and then pour in the fish stock. Add the potatoes, reduce the liquid again
by one-third and turn down the heat to low.

4. Meanwhile, bake the baguette slices in the oven for 3–4 minutes on each side until golden brown and crisp.

5. Add the fish to the bouillabase, put a lid on the pan and leave to simmer over a low heat for 5–7 minutes. Uncover the pan, add the mussels, cover again and cook until all the shells have opened and the potatoes are tender. Discard any broken mussel shells or any that remain tightly closed.

6. Serve the soup with the rouille and baguette.

Fish stock
Fish stock makes a good base for soups or sauces and can also be used for poaching and steaming fish.

1. Rinse the fish bones and heads thoroughly under cold, running water to wash away any blood still sticking to them. Roughly chop the bones and heads.

2. Add the butter to a large saucepan over a medium-high heat and when the butter has melted, add the onions, leeks, celery, carrots and parsley and cook, for 3–4 minutes until the vegetables have started to become translucent and have softened slightly. 

3. Add the fish bones and heads and fry for 2 minutes then pour in the wine and sufficient water to just cover the fish. Add the bay leaves and black peppercorns, turn up the heat. Bring the liquid to simmering point, around 90°C/195°F.

4. Use a skimmer or slotted spoon to remove any scum that forms on the surface. 
After 25 minutes, strain the liquid through a fine sieve or, even better, through a piece of muslin. The stock is now ready to use.
 
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