Quick recipe finder Bouillabaisse with fresh shrimps and squid, chilli croûtons and rouille
A luxurious fish stew that’s a twist on the classic bouillabaisse recipe with crunchy croûtons and a kick of chilli.
For the bouillabaisse
- 5 tbsp olive oil
- 1 bulb fennel, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 red chilli, chopped
- 2 garlic cloves, chopped
- 2 star anise
- 1 tsp cayenne pepper
- ½ tsp chilli powder
- 500g/1lb 2oz tomatoes, chopped
- 1 tbsp tomato purée
- 2 strips orange peel
- 400ml/14fl oz white wine
- 1kg/2lb 4oz fish bones, roughly chopped (ask your fishmonger for these)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 100g/3½oz peeled prawns, shells reserved
- 300g/10½oz fish fillets (sea bream, gurnard and hake), sliced
- 100g/3½oz fresh squid, sliced
For the rouille
- 2 garlic cloves, crushed
- 1 free-range egg yolk
- 150ml/5fl oz chilli oil (reserved from the soup, add extra oil if needed to make it up to 150ml/5fl oz)
- pinch cayenne pepper
- sea salt
For the croûtons
For the bouillabaisse, heat the oil in a large pan, add the fennel, celery and carrot and fry for 6-8 minutes, or until softened but not coloured. Add the chilli and garlic and cook for two minutes until soft.
Add the spices and fry for two minutes until fragrant. Add the tomatoes, tomato purée, orange peel, white wine and fish bones. Bring to the boil and simmer for an hour.
Skim the deep red oil from the surface of the bouillabaisse with a spoon and reserve it for the rouille.
Strain the stock through a fine sieve, pressing down firmly to extract some of the vegetables. Return the strained stock to the pan and keep warm until ready to serve.
For the rouille, put the garlic and egg yolk into a food processor. Turn the motor on and gradually add the chilli oil in a slow, steady stream until the mixture resembles mayonnaise. Season with a pinch of cayenne pepper and salt, to taste.
For the croûtons, preheat a grill to medium-high. Combine the oil, chilli powder and cayenne and brush generously over the baguette slices. Warm under the grill for two minutes, or until crisp.
For the bouillabaisse, return the pan to the heat and bring to a simmer. Add the parsley, tarragon, prawns, fish and squid and cook gently for five minutes. Divide the cooked fish between four serving bowls and ladle the liquid over the top. Top each bowl with a chilli crouton and a spoonful of rouille.
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This recipe is from…
Chefs: Put Your Menu Where Your Mouth Is
11. The Clissold Arms
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