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Bouillabaisse Serves 4 -6

  • Ingredients:

  • 900g (2lbs) mixed white fish fillets, defrosted, skinned and cubed (e.g. monkfish, red mullet, cod, haddock)
  • 170g (6oz) cocktail prawns
  • olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 2 400g can chopped tomatoes
  • 600ml (1 pint) fish or vegetable stock
  • 1 large bay leaf
  • salt and freshly milled black pepper
  • 1-2 drops Tabasco sauce
  • 1 bouquet garni
  • pinch of saffron strands
  • fresh chopped parsley, to garnish


  1. Heat the oil and sauté the onion and garlic until soft.
  2. Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron.  Bring to the boil and simmer for 10 minutes.
  3. Add the cubes of firm fish e.g. monkfish, huss, conger eel and simmer for 2-3 minutes.
  4. Add the more delicate fish e.g. mullet, cod, haddock and simmer for a further 5 minutes.
  5. Stir in the prawns and cook for another 2 minutes.  Remove the bouquet garni and the bayleaf.
  6. Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.

Recipe kindly donated by The Seafish Industry