Bouillabaisse
Item 1 of 1
- medium
- 4
- 3 hours 15 minutes
Bouillabaisse is a classic French seafood soup, often served with a rouille – a Provençal mayonnaise-style sauce. This bouillabaisse recipe from Tom Aikens creates a dish which can be served in a number of ways, with the broth and fish plated separately, or in one steaming bowl – either way this is an incredible recipe, with a hint of aniseed flavour provided by the fennel.
First published in 2015
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Ingredients
Metric
Imperial
Bouillabaisse broth
- 200ml of olive oil
- 2 bulbs of fennel, roughly chopped
- 2 red peppers, roughly chopped
- 10g of sea salt
- 20g of tarragon
- 4g of black pepper, crushed
- 1000g of fish bones
- 1000g of plum tomatoes, roughly chopped
- 30g of tomato paste
- 2 pinches of saffron
- 2 lemons, juiced
- 40g of butter
- salt
- black pepper
Rouille
- 3 egg yolks
- 2g of salt
- 1 pinch of black pepper
- 1 lemon, juiced
- 1 pinch of saffron
- 1 pinch of cayenne pepper
- 200ml of olive oil
- 200ml of vegetable oil
- 4 garlic cloves
To plate
- 1 plum tomato
- 200g of salmon fillet, skinned
- 200g of pollock, skinned
- 200g of monkfish, skinned
- 2 sardine fillets
- 8 mussels, cleaned
- 2g of basil leaves, chopped
- 2g of tarragon, chopped
- 2g of chives, chopped
SAVE RECIPE
Equipment
- Stick blender
- Fine chinois
Method
1
To make the broth, place the olive oil in a large pan over a medium heat. Once hot, add the fennel and cook for 3–4 minutes, without colouring it
- 2 bulbs of fennel
- 200ml of olive oil
2
Add the red peppers, sea salt, tarragon and pepper, and cook for another 2–3 minutes. Add the fish bones and tomatoes, cover with water to a depth of 2.5cm and bring to a simmer
- 2 red peppers
- 10g of sea salt
- 20g of tarragon
- 4g of black pepper
- 1000g of fish bones
- 1000g of plum tomatoes
3
Skim off any scum that has risen to the surface, then add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third, skimming away any more scum from time to time
- 30g of tomato paste
- 2 pinches of saffron
4
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve, pressing the solids with a ladle to extract all the liquid. Pour through a fine chinois, this time without pressing
5
Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve once more. Chill until needed
- 2 lemons
- 40g of butter
- salt
- black pepper
6
To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper
- 3 egg yolks
- 2g of salt
- 1 lemon, juiced
- 1 pinch of saffron
- 1 pinch of cayenne pepper
- 1 pinch of black pepper
7
Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic and add a little warm water to thin it down if you need to. Set aside until required
- 4 garlic cloves
- 200ml of olive oil
- 200ml of vegetable oil
8
Peel and deseed the tomato and chop the flesh finely to make a concasse
9
Cut the salmon, pollock and monkfish into 50g pieces and season lightly with salt and pepper. Cut each sardine fillet in two
- 200g of salmon fillet
- 200g of pollock
- 200g of monkfish
- 2 sardine fillets
10
Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well
11
Add the monkfish and mussels, poach for 3 minutes, then add the salmon and pollock and cook gently for another 7–8 minutes
- 8 mussels
12
Add the sardine pieces, cook for 2 minutes, then add the herbs and tomato concasse. Serve immediately
- 2g of basil leaves
- 2g of tarragon
- 2g of chives
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