Bouillabaisse with fennel and bay
- June 2015
- Serves 4-6
- Hands-on time 40 min, simmering time 30-35 min
Debbie Major’s bouillabaisse recipe is a French classic. Serve with rouille (a spiced garlic and red pepper mayonnaise) and a sprinkling of cheese.
- Dairy-free recipes
- 28.2g (4g saturated)
- 21.3g (5.4g sugars)
For 6 servings
Fish stock recipe – Ask your fishmonger for the bones from your fish, plus a few extra flat fish bones. You’ll need about 1kg altogether. Put 1 sliced onion, 1 sliced fennel bulb, 1 small sliced carrot, 1 sliced celery stick, 1 large fresh thyme sprig and 6 bay leaves into a pan with 2.5 litres of water. Simmer uncovered for 20 minutes, then add the 1kg fish bones and simmer for another 20 minutes. Strain, then simmer a little longer if necessary until reduced to about 1 litre.
If you’re not a fan of soft fish skin, ask the fishmonger to skin the fish for you.
Make the rouille up to 48 hours ahead. Keep covered in the fridge and bring to room temperature to serve. Make the stew up to the end of step 2 up to 48 hours ahead and chill, covered, so the flavours develop.
Debbie says: “Fennel herb is an easy-to-grow perennial and a must for any cook’s garden. If you can’t find any, add a teaspoon of lightly crushed fennel seeds to the stew and garnish the dish with the feathery fronds from the fennel bulb.”
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