Gordon Ramsay Bouillabaisse Recipe

This delicious Bouillabaisse recipe is a simple yet flavorful seafood dish, perfect for a cozy meal. Packed with creamy broth, tender fish, and a hint of saffron, it’s an easy way to bring a taste of the Mediterranean to your table. Customize with any fresh fish you have on hand for a truly satisfying meal.

Ingredients Needed:

• 2.3 kg assorted fresh fish
• 2 crayfish
• 1 baguette
• 120 ml extra-virgin olive oil
• 2 onions, peeled and roughly chopped
• 4 medium tomatoes, peeled, cored, seeded, and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fennel fronds
• 1 dried bay leaf
• ¼ teaspoon saffron threads, crumbled
• 22 g coarse sea salt
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2–4 sprigs fresh flat-leaf parsley, chopped

How To Make Bouillabaisse Recipe?

1. Prepare the Fish: Clean the fish and crayfish. Keep the fish heads and trimmings to add flavor to the broth. Cut larger fish into 5 cm (2-inch) pieces and halve the crayfish lengthwise.
2. Toast the Bread: Preheat the oven to 120°C (250°F). Lay the bread slices on a baking sheet and toast for 30 minutes until dry but not browned.
3. Make the Base: Heat olive oil in a large pot. Add the onions, tomatoes, garlic, fennel fronds, bay leaf, saffron, salt, and pepper. Cook for 5 minutes until softened.
4. Add the Fish and Water: Add the firm fish and crayfish to the pot. Pour in boiling water to cover everything. Bring to a strong boil.
5. Cook the Fish: After 5 minutes, add the soft fish. Continue boiling for 7 to 10 minutes until the fish is cooked and the broth is creamy.
6. Serve: Remove the fish with a slotted spoon and arrange on a platter. Place the toasted bread in a deep dish, strain the broth over it, and pour some broth over the fish. Garnish with parsley.

Recipe Tips:

• Use both firm and soft fish: A combination of firm fish, like cod or haddock, and softer varieties, like sole or snapper, adds richness and texture to the broth.
• Keep the fish trimmings: Don’t throw away the fish heads and bones—they will enhance the flavor of your broth as it simmers.
• Add the soft fish later: To avoid overcooking, add the soft fish towards the end of cooking, letting it simmer for just 7-10 minutes for the best texture.
• Substitute crayfish if needed: If crayfish is hard to find, shrimp or lobster can make a good substitute and still deliver that seafood flavor.
• Toast the bread properly: Make sure the bread is completely dry and crispy but not browned. This will help it absorb the broth without turning soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the Bouillabaisse to cool to room temperature before putting it in the fridge. Store in an airtight container for up to 2 days.
• Reheat: Heat the Bouillabaisse in a pot over medium heat for 5-7 minutes, stirring occasionally until warmed through.

Nutrition Facts:

• Calories: 240 kcal
• Total Fat: 12g
• Saturated Fat: 1g
• Cholesterol: 60mg
• Sodium: 830mg
• Potassium: 540mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 21g

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Duck Breast Recipe
• Gordon Ramsay Cast Iron Steak Recipe
• Gordon Ramsay Corned Beef And Cabbage Recipe
• Gordon Ramsay Beef Stew And Dumplings Recipe