The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.
Makes 4 portions
Prep time 20 minutes
Cook time 30 minutes
bouillabaisse stock
• 12 prawns
• 1l fish stock
• 20g tomato paste
• 2 pieces bayleaf
• 10g black peppercorn
• 10g coriander seeds
• 1 twig of thyme
• 1g saffron
1. Prepare the prawns by peeling them. Do not discard the shells and heads.
2. Bring the fish stock to a simmer. Add in the prawns shells and heads, along with the rest of the ingredients. Simmer for 20-30 minutes.
• 100g carrot
• 100g celery
• 100g celeriac
• 1 head of fennel (200-250g)
• 100g salmon fillet, diced
• 100g cod fillet, diced
• 200g mussels
• 200g butter
1. Prepare the carrot, celery and celeriac by peeling them, and cutting into a fine julienne. Thinly slice the fennel.
2. Strain the bouillabaisse stock, and place into a pot. Add in the seafood, including the deshelled prawns. Bring to a boil. Once boiled, add in the vegetables.
3. Add the cold butter and cover the pot. Let the mixture simmer for about 2-3 minutes, till all the seafood and vegetables are cooked.
4. To serve, arrange and plate the seafood and vegetables in the bowl first, before pouring over the bouillabaisse. Best served with warm, crisp bread, and sauce aioli.