The Ultimate Bouillabaisse Recipe
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.