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!
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
- 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.
- Add the fish & shellfish, wine, prawn stock and saffron.
- Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
- Add the rest of the basil and parsley.
- Season the Brodetto with salt and freshly ground black pepper.
- Mix the crab with the mayonnaise and spread on the crisp bread.
- Serve in large bowls garnished with the crab crisp bread.
- Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.
Next time you’re feeling hungry, try this quick and fresh recipe which is perfect for summer. Watermelon and goats cheese bring a unique taste of flavour to an otherwise conventional dish, but feel free to add any other fruits or vegetables if you like.
For the dressing:
2.5 tablespoons balsamic vinegar
1 teaspoon water
1 tablespoon chopped shallots
1/8th teaspoon salt
A pinch of fresh black pepper
2 tablespoons extra virgin olive oil
For the shrimp:
280g shelled and deveined large shrimp (or 24)
1 clove garlic (crushed)
Salt to taste
For the salad:
8 cups chopped romaine
4 cups diced watermelon
120g soft goat cheese
- Using a small bowl, combine the vinegar, water, shallots, and season with salt and pepper to your taste. Add a touch of olive oil, then keep stirring until combined.
- It is best to cook the shrimp on a grill, so start off by soaking the sewers in water for 30 minutes so they don’t tear.
- Then season the shrimp with salt and mix with garlic for extra flavour. Thread the shrimp onto the skewers and cook for 2-3 minutes on each side.
- For the salad, prepare a large bowl and toss the romaine with the dressing. Then chop up the watermelon, goat cheese and finally add the shrimp when they have cooled down. Drizzle a touch of olive oil before serving.
Recipe and Image via Skinny Taste