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Cheat’s Bouillabaisse


Cheat's Bouillabaisse

This quick & easy take on the classic Bouillabaisse showcases El Navarrico's Cream of Shellfish soup. Simply add your favourite seafood, along with a pinch of PONS saffron and some fresh fennel and serve alongside our SIMON JOHNSON Aioli - which we've upgraded with a pinch of saffron and El Navarrico Piquillo peppers.
Course Main Course
Cuisine French
Servings 2


  • stick blender or food processor to mix rouille optional


  • 1 tbsp Extra Virgin Olive Oil we used the PONS green oil
  • 1/2 cup fresh fennel sliced,
  • 2 x 280ml El Navarrico Cream of Shellfish Broth
  • 400g diced blue eye cod or a similar firmer flesh fish
  • 300g large green prawns
  • 300g fresh black mussels
  • pinch PONS Saffron Threads

To serve

  • 300g SIMON JOHNSON Aioli
  • pinch PONS Saffron Threads steeped in 1tsp of water
  • 2 El Navarrico Piquillo Peppers
  • fresh fennel fronds green tops for garnish


Quick & Easy Bouillabaisse

  • Gently heat the EVOO in a large saucepan over a gentle heat. Add fennel and sauté until translucent and fennel has softened.
  • Add the cream of shellfish soup, along with a pinch of saffron and simmer over a gentle heat until soup comes to a slow boil.
  • Add diced cod and cook for a minute, stirring gently. Add prawns and continue to simmer for a few minutes in the broth. Lastly add the mussels and continue to cook. Once the mussels have opened, switch off the heat.
  • Garnish soup with fresh fennel fronds prior to serving with some of our cheat's rouille alongside.

Cheat's Rouille

  • In a small mixing bowl, add Aioli along with steeped saffron threads and the saffron water. Add two El Navarrico Pimento peppers and mix with a stick blender until smooth and creamy, serve alongside Bouillabaisse.


Keyword bouillabaisse, French, quick & easy, Seafood


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