Bouillabaisse

Dom Chapman

Dom Chapman

11th March 2022
Dom Chapman

Bouillabaisse

60 min

Another great recipe from Dom.

Ingredients

  • 5 kg fish carcasses. (No oily fish and all blood and gills must be removed) 2 large onions peeled and coarsely diced 3 carrots, peeled and coarsely diced ½ head of celery, coarsely chopped
  • The greens from three leeks coarsely chopped. 1 large red chilli, seeds removed and chopped 3 cloves garlic, left whole but smashed with a knife 4 bay leaves
  • Olive oil to cover bottom of pan. 440g tin of tomato concentrate 1 bottle dry white wine Optional saffron Pernod or Ricard to serve

Croutons

  • Baguette thinly sliced. (5ml), brushed with olive oil and baked until golden brown and completely crisp.

Rouille

  • 100 g egg yolk 100 g anchovies 25g garlic 50 g Nando’s extra hot peri peri sauce 50 ml lemon juice 100 g tomato puree 500 ml rapeseed oil] 500 ml olive oil

roast Florentine fennel

  • 3 large bulbs of fennel salt, pepper and very good olive oil.

Method

1/ Clean all fish carcasses thoroughly, ideally this should be done as soon as possible after delivery. Cut them up into large sections. The heads can be left whole after the gills are removed.
2/ Sweat the onions, carrots, celery, leek greens, chilli, garlic and bay leaf in the oil over a brisk heat until they are colouring and collapsing.
3/ Add the fish carcasses and sweat for a couple of minutes.
4/ Add the tomato paste and wine. Bring to a boil. Add enough water to completely cover the solids but no more.
5/ Return to a boil, stir and turn the heat down to simmer for about half an hour. You know the soup is ready when the fish heads start to break up. Do not overcook at this stage. Allow to cool for ten minutes.
6/ Drain the soup through a colander. Then pass through a sieve pressing firmly to extract all the liquid.
7/ Return the soup to a clean pan and bring to a boil. Skim and adjust the seasoning. A pinch of saffron can be added here. Do not boil the soup for long or it will taste stewed. A dash of Pernod can be added when you heat the soup up for service.
(Be careful do not overdo it.)

Using cooked crab or lobster shells.
These can be added with the carcasses and will improve the soup providing they are fresh and with no whiff of ammonia.

Rouille

1/ Combine first six ingredients in the Thermomix and work on medium speed until the garlic and anchovies are pureed.
2/ Using the mixer paddle add the oils gradually with the machine running on 4/5.
3/ Alternatively use a food processor.

Roast Florentine fennel

Preheat oven to 200 C / Gas 6.
Cut fennel in half lengthways and remove the outer layer and any damaged bits. Place in a bowl and season with the salt, pepper and a generous tablespoon of olive oil.
Prepare a baking sheet by covering it in non-stick paper, seasoning this with a little more oil, salt and pepper. Arrange the fennel, cut side down on this and bake for thirty to forty minutes.
After twenty minutes check how brown the cut surface is getting, if very brown turn, otherwise leave well alone.

Sea bass

1/ Pan Fry the Bass in a non-stick pan. Add a small ladle of bourride base and a piece of roast fennel then simmer/ boil until fish is cooked.
2/ Carefully spoon out the solids into a heated deep soup bowl. Return the pan to the boil and whisk in one tablespoon of the rouille. The sauce will thicken. Pour over the fish and fennel.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.