Bouillabaisse

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • Bouillabaisse

  • 3 tbsp Simon Johnson everyday olive oil
  • 1 Brown Onion, thinly sliced
  • ½ Fennel bulb, thinly sliced, reserve green fronds for garnish
  • 2 Garlic cloves, sliced
  • 1 tbsp La Chinata Smoked Sweet Paprika
  • pinch Gohar Saffron Tips, steeped in a few tbsp of water
  • 3 Tomatoes, chopped & diced
  • Salt & Pepper, to taste
  • 1 cup Simon Johnson Verjus
  • 1 litre Fish Stock
  • 2 Bay Leaves
  • 1 kg Tiger Prawns, or similar, green prawns, scampi etc
  • 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options
  • 500 g Clams, we used Cloudy Bay
  • 500 g Cockles or Mussels
  • To Serve

  • 2-3 sprigs Fresh Tarragon leaves
  • 3 Fresh lemons, cut into wedges
  • Crusty bread
  • Simon Johnson Aioli

Method

  1. Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
  2. Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
  3. Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
  4. Add the chopped tomatoes and cook until they soften slightly
  5. Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
  6. Simmer broth over a gentle heat for 10 mins
  7. Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
  8. Fish fillets will be opaque and clams will open once cooked through
  9. To Serve

  10. Add the chopped tarragon to the broth & stir through
  11. Ladle the seafood into serving bowls and top with the broth
  12. Garnish with fennel fronds & serve with lemon wedges on the side
  13. Serve crusty bread with a smear of aioli and a sprinkle of paprika

Buy the Ingredients