BOUILLABAISSE SOUP

BOUILLABAISSE SOUP

7th Mar 2025

BOUILLABAISSE SOUP
 
Prep time: 20 mins
Cook Time: 60 mins
Total time: 80 mins
Servings: 6
 
INGREDIENTS
 
Bouillabaisse:
• Pinch of saffron threads
• 1 tbsp hot water
• 7 cups/1.8 litres fish stock
• 2 x 400g cans diced tomatoes in juice
• 1 leek, white section only, thinly sliced
• 1 carrot, peeled, finely chopped
• 1 celery stick, ends trimmed, finely chopped
• 300g firm white fish fillet, cut into 3cm cubes
• 10 scallops
• 24 (approx 250g) green king prawns, peeled leaving tails intact, deveined
• 24 (approx 640g) black mussels, scrubbed, debearded
• Salt and freshly ground black pepper, to season
• 1/4 cup coarsely chopped fresh continental parsley
• 1 small baguette (French bread stick), sliced, to serve
 
Sauce Rouille:
• 1 tablespoon hot fish stock
• 2 cloves garlic, peeled
• 1 small red hot pepper
• 1/2 teaspoon salt
• 1/4 cup soft white bread, pulled into bits
• 1/2 cup olive oil
 
METHOD
 
Step 1: Combine the saffron and hot water in a small bowl and set aside to infuse. Place the stock, tomato, leek, carrot and celery in the PyroChef 6 Litre Meringue French Oven and bring to the boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 minutes or until vegetables begin to soften.
 
Step 2: To make the sauce rouille, place the bread in a large bowl. Cover with plenty of cold water and set aside for 2 minutes to soak. Squeeze the excess water from the bread. Place in the jug of a blender. Add the peppers, garlic, chilli and oil, and blend until smooth. Taste and season with salt and pepper. Transfer to a small serving bowl.
 
Step 3: Add saffron mixture to tomato mixture and cook for a further 10 minutes or until vegetables are tender. Add fish, prawns, scallops and mussels to the soup and cook, covered, for a further 2-3 minutes or until seafood is just cooked and mussels open. (Discard unopened mussels.) Taste and season with salt and pepper. Ladle soup among serving bowls and sprinkle with parsley and finely sliced chilli. Top with a dollop of sauce rouille and serve with baguette.