This impressive bouillabasse recipe from Marcello Tully uses cod loin is regularly served at his restaurant, Kinloch Lodge, using locally caught fish from the Isle of Skye coastline. You can substitute cod and sea bass for other suitable white fish, like hake, plaice or whiting. Use the crusty bread to mop up the sublime, rich sauce

Method
1.
For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
2.
Add the stock to the pan. Reduce the heat and simmer for 1 hour
3.
Add the plaice and gently simmer for 10-15 minutes
4.
Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan
5.
Add the cream, saffron, Tabasco, Worcestershire sauce, salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish
6.
Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm
7.
Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest
8.
Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on
9.
To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill and serve with some crusty bread
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Corney & Barrow matching wine

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

Ingredients

Fish

Sauce

To serve

Equipment

  1. Food processor or blender

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Marcello Tully's extraordinary bouillabasse recipe includes mussels, cod, sea bass and plaice, which will go down a treat served at any dinner party

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What's this?
Drsbwilkinson
Exactly as described, easy to prep and make, absolutely delicious.
6 August 2012

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