Bouillabaisse

Main Course, Recipes, Seafood

Bouillabaisse

Cooking Mode:

Steam & Combi

Steam:

75% Max

Equipment

  • Chef’s Knife
  • Small Mixing Bowls
  • Baking Tray

Ingredients

  • 20 Fennel Seeds
  • 2 Small Fennel Bulbs
  • 4 Shallots
  • 3 Garlic Cloves
  • 1 Small Leek
  • 250-300gm Water
  • Pinch of Saffron Strands
  • 3 Whole Red Mullet
  • 2 Flathead Fillets
  • 300gm Black Mussels
  • 4 King Prawns
  • 1 Cleaned Blue Swimmer Crab
  • 200gm Pippies
  • 150ml Verjuice
  • Sea Salt
  • Extra Virgin Olive Oil
  • Fill and Fennel Fronds

METHOD

Finely slice fennel, shallots and garlic. Place all vegetables on a solid baking tray and season with fennel seeds, salt and saffron. Toss all ingredients together and drizzle with a little olive oil.

Place the red mullet on top of the vegetables and season with salt and a little extra oil. Place the tray into a pre-heated oven combi setting (25% steam) 200°C for 15 minutes.

Once cooked remove the tray from the oven and switch the oven to steam setting 100°C and pour over verjuice and add the crab pieces. Return the tray to the oven to steam for 5-6 minutes.

Once cooked remove the tray from the oven and turn over the crab and mullet. Add prawns, flathead and water and return to the oven to steam for another 5-6 minutes.

Remove the tray once more and add the mussels and pippies and return to the oven for a final 4-5 minutes.

Once the mussels and pippies have opened remove the tray and place all the seafood into a large sharing bowl, pour over all the cooking liquid and garnish with dill and fennel fronds and serve with crusty bread in the middle of the table.

HINTS & TIPS

Bouillabaisse is a classic French dish that fishmongers used to cook on piers once they docked for the day; usually leftover fish were used along with any crabs or crustaceans.

Serve Bouillabaisse with rouille a classic mayonnaise made with potato and oil.

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