Grilled seafood bouillabaisse

Grilled seafood bouillabaisse

By
From
Arabesque
Serves
6
Photographer
William Meppem

In traditional bouillabaisse recipes the fish are cooked in the broth as a fish stew. Here they are grilled separately and placed in the soup as it is served. This means that oily fish like salmon may be included, and each fish retains its colour and texture. You can use any white reef fish, such as garfish, snapper, or black bream.

Ingredients

Quantity Ingredient
Crab stock
3 large waxy potatoes, peeled and sliced thickly
3 leeks, sliced 2 cm thick
2 medium fennel bulbs, cored, removed and cut into 8 wedges
4 tomatoes, de-seeded and diced
salt and pepper
1.5kg black mussels
750g salmon fillet, skinned and cut into thick slices
750g white fish fillets
12 king prawns

Method

  1. Parboil the potato slices in half the stock, then add the leek pieces and fennel wedges and cook for 4 minutes. Add the tomato dice, taste and season lightly with salt and pepper. Remove the pan from the heat and keep to one side.
  2. Steam the mussels in half a cup of the stock, until all have opened. Meanwhile grill the salmon, white fish and prawns. To serve, ladle the broth into 6 bowls and divide the fish pieces, mussels and prawns evenly between them. Serve with cumin rouille and crusty bread.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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