Mary Berry Bouillabaisse Recipe

This Mary Berry Bouillabaisse Recipe is a classic and hearty recipe, which is made with fennel and assorted shellfish. It’s the ultimate comfort food recipe, ready in about 50 minutes.

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Mary Berry’s Bouillabaisse Recipe Ingredients

• 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 (13/4 pints) water
• 600 ml (1 pint) fish stock
• 500 g (1 lb) ripe tomatoes, finely chopped
• a 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, shelled
• 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

How To Make Mary Berry Bouillabaisse

1. Sauté the aromatics: Heat the olive oil in a large, heavy saucepan. Add the onion, fennel, garlic, parsley, and bay leaf, and cook, stirring occasionally, for 5 minutes until softened.
2. Simmer the broth: Add the water, stock, tomatoes, orange zest, and fennel seeds (if using). Bring the mixture to a boil, then cover and simmer for 30 minutes to allow the flavours to meld.
3. Make the rouille: While the soup simmers, prepare the rouille. In a small bowl, crush the garlic cloves. Whisk in the mayonnaise, paprika, chilli powder, olive oil, fresh chilli, and lemon juice. Season with salt to taste. Chill until needed.
4. Cook the potatoes: Add the potato chunks to the simmering soup, cover, and cook for 10 minutes. Be careful not to stir, as this can cause the potatoes to break up.
5. Cook the seafood: Add the assorted fish pieces, shellfish, and saffron threads to the pot. Season with salt and pepper. Cover and cook for a few more minutes, just until the fish turns opaque and the shellfish is cooked through.
6. Finish and serve: Remove the bay leaf and the strip of orange zest and discard them. Serve the bouillabaisse immediately with slices of toasted baguette spread generously with the rouille.

Recipe Tips

• What kind of fish is best for bouillabaisse? A mix of firm-fleshed white fish is traditional. Think cod, monkfish, halibut, or red mullet. For shellfish, mussels, clams, and large shrimp are excellent choices.
• Can I make it less spicy? The heat comes from the rouille. To make it milder, you can omit the fresh red chilli or use less chilli powder.
• Can I make bouillabaisse ahead of time? You can prepare the soup base (up to step 3) ahead of time. When ready to serve, bring it to a simmer and proceed with cooking the potatoes and seafood, which should be cooked just before serving for the best texture.
• What if I don’t have saffron? Saffron provides a unique flavour and beautiful golden colour. If you don’t have it, you can substitute a pinch of turmeric for colour, but be aware that the flavour will be different.

What To Serve With Bouillabaisse

This classic French stew is a complete meal, traditionally served as described in the recipe:

• Thick slices of toasted baguette
• A generous spread of homemade rouille

How To Store Bouillabaisse

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 2 days. Be aware that the texture of the seafood may change upon reheating.
• Freeze: Freezing is not recommended for this dish, as the potatoes can become grainy and the delicate texture of the fish and shellfish can be ruined.

FAQs

• What is rouille? Rouille (which means “rust” in French) is a classic Provençal sauce served with fish and fish stews. It’s a spicy, garlic-flavoured mayonnaise that adds a creamy texture and a kick of heat.
• Can I use frozen fish and shellfish? Yes, you can. Ensure it is thoroughly thawed before you add it to the pot. Pat it dry with paper towels to remove excess moisture before cooking.
• Why did my potatoes fall apart? The recipe specifically warns not to stir the soup after adding the potatoes. Stirring can cause the tender potato chunks to break down and become mushy.

Try More Recipes:

• Mary Berry Lobster Bisque Recipe
• Mary Berry’s Blue Stilton and Onion Soup Recipe
• Mary Berry Spiced Autumn Soup Recipe