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Bouillabaisse

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A hearty Mediterranean seafood soup, packed with vegetables and garlic. A satisfying meal in a bowl.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
269
Carbs
17.10g
Fibre
6.30g
Protein
32.40g
Fat
6.50g
Saturates
0.50g
Sugars
8.70g
Salt
1.60g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 sweet potato, peeled and cubed (200g)
1 carrot, diced small (100g)
1 fish stock cube, dissolved in 600 ml water
half bulb fennel, sliced (175g)
1 yellow pepper, sliced (140g)
1 leek, chopped (150g)
tiny pinch turmeric (for colour, cheaper than traditional saffron)
good pinch white pepper
2 cloves garlic, crushed
2 tsp oil
4 x bream fillets (90g each), cut in half to give 8 pieces
150g pack cooked, peeled king prawns
150g pack cooked, chilled mussel meat
2 large tomatoes, skinned, seeds removed and chopped small (100g flesh)
1 tbsp finely chopped parsley
good grind black pepper
Method
  1. Add sweet potato and carrot to a pan with the stock, bring to the boil, then turn down the heat, cover, and simmer 7 minutes.
  2. Add the fennel, yellow pepper, leek, turmeric, white pepper and garlic, mix, then cover and simmer for a further 5 minutes.
  3. Meanwhile add 1 tsp of oil to a large non-stick frying pan over a medium-high heat. Once the pan is hot, add 4 pieces of fish, fillet skin-side down and cook for 2-3 minutes. Turn them over and cook another 1-2 minutes. Place on a hot plate and cook the remaining fish fillets with another tsp of oil - if you have a big enough pan you can do in one batch.
  4. Add the mussels and prawns to the vegetables and stock, bring to the boil and cook for 2 minutes
  5. Divide the vegetables, prawns, mussels and broth between 4 bowls. Place the fish fillets on top, sprinkle with parsley, chopped tomato flesh and a sprinkle of black pepper and serve.
Chefs tips
  • Bouillabaisse was traditionally made with leftover fish - whatever was in season - so virtually any fish works.
  • To peel tomatoes, dip them in boiling water for 1 minute and the peel is easy to remove.
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