Mary Berry Bouillabaisse Recipe

This Mary Berry Bouillabaisse Recipe is inspired by the sun-drenched flavors of Provence. It is a satisfying and delectable recipe, which calls for assorted seafood and a spicy rouille. It’s a classic, foolproof recipe, ready in about 1 hour.

Mary Berry Bouillabaisse Recipe Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 small fennel bulb, sliced
• 4 garlic cloves, crushed
• 1 tbsp chopped parsley
• 1 bay leaf
• 1 litre (1 3/4 pints) water
• 600 ml (1 pint) fish stock
• 500 g (1 lb) ripe tomatoes, finely chopped
• 1 strip of orange zest
• 1/4 tsp fennel seeds (optional)
• 200 g (7 oz) potatoes, cut into chunks
• 500 g (1 lb) assorted fish, cut into bite-sized pieces
• 500 g (1 lb) assorted shellfish (mussels, clams, or prawns), shelled
• 1 pinch of saffron threads
• salt and black pepper
• 8 toasted baguette slices, to serve

For the Rouille:

• 3 garlic cloves
• 125 ml (4 fl oz) mayonnaise
• 2 tsp paprika
• 1 tsp mild chilli powder
• 3 tbsp olive oil
• 1 small fresh red chilli, halved, deseeded, and finely chopped
• 1 tbsp lemon juice
• salt to taste

How To Make Mary Berry Bouillabaisse

1. Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed saucepan or a Dutch oven over medium heat. Add the chopped onion, sliced fennel, crushed garlic, parsley, and the bay leaf. Cook these together for about 5 minutes, stirring occasionally. You want the vegetables to soften and release their fragrance without letting them brown too much.
2. Simmer the base broth: Pour in the water and the fish stock, then add the finely chopped tomatoes, the strip of orange zest, and the fennel seeds if you are using them. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer gently for 30 minutes. This allows the tomatoes to break down and the broth to absorb the bright citrus and anise notes.
3. Prepare the Rouille: While the broth is simmering, make your chili mayonnaise. Use the side of a knife blade to crush the garlic cloves into a smooth paste. In a medium bowl, whisk the garlic paste with the mayonnaise, paprika, and chili powder. Slowly pour in the olive oil, drop by drop, whisking constantly until the oil is fully absorbed and the sauce is thick. Finally, stir in the fresh chopped red chili and lemon juice, adding a pinch of salt to taste. Chill this in the fridge until you are ready to serve.
4. Cook the potatoes: Add the potato chunks to the simmering soup base. Cover the pan again and cook for exactly 10 minutes. It is very important that you do not stir the soup during this time, as stirring can cause the tender potatoes to break apart and make the broth cloudy.
5. Poach the seafood: Add your assorted fish pieces, the shellfish, and the saffron threads to the pot. Season lightly with salt and pepper. Cover the pan one last time and cook for just a few minutes—usually 3 to 5—until the fish turns opaque and the shellfish is cooked through. Be careful not to overcook the seafood, as it can quickly become tough.
6. Assemble and serve: Carefully remove the bay leaf and the strip of orange zest and discard them. Ladle the hot bouillabaisse into deep bowls. Serve immediately with thick slices of toasted baguette generously spread with the spicy, chilled rouille.

Recipe Tips

• How to choose the best fish: For an authentic taste, use a mix of firm-fleshed white fish like monkfish or cod along with softer varieties. This variety provides different textures in every spoonful.
• Why orange zest is essential: The orange zest provides a subtle floral back-note that cuts through the richness of the fish stock and pairs perfectly with the saffron.
• How to whisk the rouille: Adding the olive oil “drop by drop” at the beginning is the secret to a stable emulsion. If you pour it in too quickly, the mayonnaise mixture might separate.
• What if I don’t have saffron: While saffron provides the signature golden color and earthy aroma, if you are in a pinch, you can add a tiny pinch of turmeric for color, though the flavor will not be identical.

What To Serve With Mary Berry Bouillabaisse?

This Mary Berry Bouillabaisse Recipe is a satisfying, delectable main dish that needs a crunchy or zesty pairing! Toasted Baguette Slices spread with spicy Rouille are the quintessential choice for a traditional Provencal experience. For a balanced meal, a side of Fennel and Citrus Salad adds a lovely fresh crunch that pairs perfectly with the savory fish stew! A chilled glass of Dry Rosé or a crisp Sauvignon Blanc pairs wonderfully with the aromatic notes of saffron and orange zest.

How To Store Mary Berry Bouillabaisse

• Refrigerate: Seafood stews are best enjoyed the day they are made. However, you can store leftovers in an airtight container in the fridge for up to 24 hours. Reheat very gently on the stovetop to avoid overcooking the fish.
• Freeze: Freezing is not recommended for this dish as the texture of the fish and shellfish will degrade significantly once thawed.

Mary Berry Bouillabaisse Nutrition Facts

• Calories: 337
• Total Fat: 18g
• Cholesterol: 95mg
• Sodium: 810mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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