Bouillabaisse by Miguel Maestre

Serves : 3

Time needed : 45m

Difficulty : easy

Dreaming of savouring a rich, flavourful French classic without leaving your kitchen? Your culinary dreams are about to come true! Miguel Maestre has crafted a Bouillabaisse recipe that’s both authentic and surprisingly simple to make.

Whether you’re planning a special dinner for guests, a family feast, or just want to treat yourself, this Bouillabaisse is sure to impress. Dive into a bowl of this hearty seafood stew, brimming with fresh mussels, prawns, and clams, all simmered in a fragrant broth. Get ready to wow everyone with this delightful dish!

Ingredients

Method

Ingredients

BROTH:

20ml olive oil

1 head fennel diced

1 onion peel diced

1 leek clean, peel and diced

2 large oxheart tomato seedless, peel

5 garlic cloves peeled

1 orange zested

1 pinch saffron

1/2 hot chilli seedless

300ml cava sparkling Freixenet

500ml fish stock

½ bunch chives, finely chopped

4 sprigs Taragon, leaves only

500g black mussels cleaned alive (closed)

6 large king prawns

1 large calamari cleaned and scored cut in square

500g diamond clams cloudy bay

200g flathead, diced

ROUILLE:

100ml extra light olive oil

1 garlic clove

Pinch Cajun

2 saffron threads

Squeeze lemon

1 egg, cold

1 potato, peel, boil, mash

salt and pepper

Garnish

Toasted sourdough spread with rouille

Ingredients

Method

Step 1

In a large saucepan sautee onion, fennel, leek, tomato, garlic, orange zest, saffron and chilli on medium heat for 10 minutes until soft

Step 2

Increase heat and deglaze with Freixenet and cook for a further 10 minutes to cook alcohol off. Add fish stock and bring to the boil.

Step 3

Add mussels, prawns, calamari and clams cook for 5 minutes. Remove from heat, add fish, tarragon and chives and allow to stand for a couple of minutes before serving.

Step 4

To make Rouille, using a stick blender add olive oil, garlic, cajun, lemon and egg, mix together on high speed and don’t stop until it emulsifies. You need to do this in one go otherwise it will split. Once set fold boiled potato through with a fork and season.

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