Bouillabaisse with fresh shrimps and squid, chilli croûtons and rouille

18th July 2016 - Recipes

Quick recipe finder Bouillabaisse with fresh shrimps and squid, chilli croûtons and rouille

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Recommended by

1 person

A luxurious fish stew that’s a twist on the classic bouillabaisse recipe with crunchy croûtons and a kick of chilli.

By Ed Baines From Chefs: Put Your Menu Where Your Mouth Is

Ingredients

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

2 tbsp olive oil
pinch chilli powder
pinch cayenne pepper
4 slices baguette, toasted

Method

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.

Chefs: Put Your Menu Where Your Mouth Is

11. The Clissold Arms

BBC One

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