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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

Equipment

  • stick blender or food processor to mix rouille optional

Ingredients
  

  • 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

Instructions
 

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.

Video

Keyword bouillabaisse, French, quick & easy, Seafood

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.