Your next dinner party: sorted. This classic fish stew from France with tomatoes, saffron potatoes, marjoram and crisp bread from Darren Simpson who has been working in collaboration with Gallagher Hotels Group Executive Chef Ronny Ghantous is the perfect thing to serve up to guests you want to impress.
Like most wonderful dishes, this one has stood the test of time as it is a simple celebration of fresh ingredients.
Bouillabaisse Recipe
(Serves four)
- 8 king prawns peeled
- 4 scampi cut in 1/2
- 100g of clams well washed to remove any sand
- 100g of mussels washed & beards removed
- 2 squid cleaned, scored & cut into 8 pieces
- 200g of snapper fillet cut into four
- 1 small onion finely chopped
- 1 small head of fennel finely chopped
- 1 long red chilli finely chopped
- 4 cloves of garlic finely sliced
- 1 can of Italian San Marzano plum tomatoes, finely chopped
- 3 tbsp basil leaves roughly chopped
- 1 pinch of saffron
- 1 tbsp of chopped flat leaf parsley
- ½ cup of dry white wine
- 3 cups of prawn or fish stock
- 100g of cooked crabmeat
- 3 tbsp of mayonnaise
- 4 slices of crisp bread
- Picked marjoram & fennel herb to garnish
- Extra virgin olive oil
- Salt & freshly ground black pepper
- In some extra virgin olive oil fry the onion, chilli & garlic till soft, add ½ the basil & the tomatoes bring to simmer for five minutes.
- Add the fish & shellfish, wine, prawn stock & saffron.
- Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes
- Add the rest of the basil &parsley
- Season the Brodetto with salt & freshly ground black pepper.
- Mix the crab with the mayonnaise & spread on the crisp bread
- Serve in large bowls garnished with the crab crisp bread
- Sprinkle with marjoram & fennel sprigs & drizzle with lots of extra virgin olive oil
