Bouillabaisse, recipe, seafood

This Bouillabaisse recipe was created by Darren Simpson with Ronny Ghantous of Gallagher Hotels. It is a classic fish stew from France with tomatoes, saffron potatoes, marjoram and crisp bread.

Otherwise known as the perfect fish dish! It has stood the test of time and is a simple celebration of the sea. Enjoy!

Serves 4


8 king prawns, peeled

4 scampi, cut in 1/2

100g of clams, well washed to remove any sand

100g of mussels, washed and beards removed

2 squid cleaned, scored and cut into 8 pieces

200g of snapper fillet, cut into four

1 small onion, finely chopped

1 small head of fennel, finely chopped

1 long red chilli, finely chopped

4 cloves of garlic, finely sliced

1 can of Italian San Marzano plum tomatoes, finely chopped

3 tbsp basil leaves, roughly chopped

1 pinch of saffron

1 tbsp of chopped flat leaf parsley

½ cup of dry white wine

3 cups of prawn or fish stock

100g of cooked crabmeat

3 tbsp of mayonnaise

4 slices of crisp bread

Picked marjoram and fennel herb to garnish

Extra virgin olive oil

Salt and freshly ground black pepper


  1. In some extra virgin olive oil fry the onion, chilli & garlic till soft, add ½ the basil & the tomatoes bring to simmer for five minutes.
  2. Add the fish & shellfish, wine, prawn stock and saffron.
  3. Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
  4. Add the rest of the basil and parsley.
  5. Season the Brodetto with salt and freshly ground black pepper.
  6. Mix the crab with the mayonnaise and spread on the crisp bread.
  7. Serve in large bowls garnished with the crab crisp bread.
  8. Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.