Description
Mediterranean seafood bouillabaisse by Jamie Oliver brings coastal French flavors to home kitchens. Rich saffron broth and fresh ocean catch create a delightful, aromatic dish you will savor with crusty bread.
Ingredients
Scale
- 200 g (7 oz) salmon fillet, skinned
- 300 g (10.5 oz) halibut fillet, skinned
- 12 raw peeled prawns or langoustine tails
- 1 red onion
- 2 sticks celery
- 0.5 small bulb fennel
- 2 cloves garlic
- 1 red chilli, deseeded
- 0.5 butternut squash, peeled and grated
- 2 tbsps olive oil, plus extra for drizzling
- 1 glass dry white wine
- 800 g (28 oz) chopped plum tomatoes or passata
- 500 ml (17 fl oz) organic fish stock
- 0.5 lemon
- 1 large handful fresh flat-leaf parsley, chopped
Instructions
- Prep Ingredients: Uniformly dice onion, celery, fennel, and garlic while deseeding red chili, creating a harmonious vegetable foundation for the bouillabaisse.
- Build Base: Heat olive oil in a substantial pot, sauté vegetable mixture until translucent, then deglaze with white wine to concentrate flavors and create a robust aromatic backdrop.
- Create Liquid Foundation: Incorporate crushed tomatoes, grated butternut squash, and fish stock. Bring to a rolling boil, then reduce to a gentle simmer, allowing ingredients to meld and develop deep, complex flavors for approximately 30 minutes.
- Introduce Seafood: Add salmon and halibut chunks along with prawns into the simmering liquid. Cover and cook until seafood is perfectly tender and just cooked through, preserving its delicate texture and maritime essence.
- Finish and Serve: Adjust seasoning with salt, pepper, and a bright lemon juice accent. Ladle into warmed serving bowls, embellish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, creating a visually stunning and flavor-packed seafood experience.
Notes
- Prep like a Pro: Uniformly dice vegetables to ensure even cooking and balanced flavor distribution in every spoonful.
- Wine Selection Matters: Choose a crisp, dry white wine that complements seafood, enhancing the overall depth of the bouillabaisse.
- Seafood Timing is Crucial: Add fish and prawns near the end to prevent overcooking, maintaining their delicate texture and preventing rubbery consistency.
- Finishing Touches Transform: A final drizzle of extra virgin olive oil and fresh parsley elevates the dish from good to restaurant-quality, adding brightness and richness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 90 mg