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Bouillabaisse is a classic French seafood soup, often served with a rouille - a Provencal mayonnaise-style sauce. This bouillabaisse recipe from Tom Aikens creates a dish which can be served in a number of ways, with the broth and fish plated separately, or in one steaming bowl - either way this is an incredible recipe, with a hint of aniseed flavour provided by the fennel.

Method
1.
To make the broth, put the olive oil into a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it
2.
Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer
3.
Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third
4.
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing
5.
Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed
6.
To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper
7.
Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed
8.
Finally, peel and seed the tomato and chop the flesh finely to make concasse
Understanding concasse
Concasse is a term meaning to roughly chop an ingredient. The term is most specifically applied to tomatoes, with tomato concasse being a tomato that has been peeled, seeded, and chopped to specified dimensions
9.
Cut the salmon, pollack and monkfish into 50g pieces and season lightly with salt and pepper. Cut the sardine fillets in two
Simmering the sauce
Do not heat above a simmer as this will split the sauce
10.
Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well
11.
Add the monkfish and mussels and poach for 3 minutes. Add the salmon and pollock and cook gently for another 7-8 minutes
12.
Add the sardine and cook for 2 minutes, then add the herbs and tomato concasse and serve instantly
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Bouillabaisse recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Bouillabaisse broth

Rouille

To plate

Equipment

  1. Stick blender

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This Bouillabaisse recipe is perhaps the best bouillabaisse recipe you will find. It is from Tom Aikens from Restaurant Tom Aikens

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