Bouillabaisse a la Marseillaise

Bouillabaisse a la Marseillaise

Created by Xavier Mercader and Jan Stander Head Chefs, The Napier Hotel.





For 4 people

  • 2 tablespoon(s) Olive Oil
  • 1 cup(s) Onion, chopped
  • 0.5 cup(s) Celery, chopped
  • 3 Cloves Flowerdale Farm Garlic
  • 1 Bay Leaf
  • 8 Peppercorns
  • 2 Sprigs of Flowerdale Farm Thyme
  • 2 kilo(s) Fish Bones
  • 1 cup(s) White Wine
  • 2 cup(s) Ice
  • 1 pinch(es) Salt and Pepper
  • 1 pinch(es) Saffron
  • 1 cup(s) Leeks, julienned
  • 3 cup(s) Tomatoes, peeled, seeded and chopped
  • 1 Orange - Juice and zest only
  • 1 cup(s) Fennel, julienned
  • 2 tablespoon(s) Flowerdale Farm Garlic, chopped
  • 2 tablespoon(s) Flowerdale Farm Parsley, finely chopped
  • 2 Lobster Heads
  • 150 mL Brandy
  • 120 mL Pernod
  • 1 pinch(es) Salt and Pepper
  • 1 Red Mullet
  • 4 Prawns, shell on
  • 5 Mussels
  • 5 Clams
  • 1 King Crab Leg
  • 4 Scallops
  • 1 pinch(es) Salt and Pepper
  • 1 Roasted capsicum, peeled
  • 2 Cloves Flowerdale Farm Garlic
  • 1 cup(s) Whole Egg Mayonaise
  • 1 pinch(es) Saffron
  • 0.5 teaspoon(s) Paprika

Adjust Quantity


    For the fish stock: Combine the olive oil, onion, celery, cloves, bay leaf, peppercorns, thyme, fish bones, white wine, salt & pepper in a large saucepan. Cover with 2 cups ice and place on medium heat until ice melts. Simmer for 45 minutes then strain.
    For the Bouillabasie: In another large saucepan sautee leek, tomato and fennel with garlic and finnely chopped parsley. Add the juice and zest of 1 orange. Add lobster heads to pan and roast off until golden. Carefully add 150ml brandy to flambe lobster. Add pernod then simmer for 5 minutes. Pour in strained fish stock and simmer for 1 hour. Strain and retain liquid. Add a pinch of saffron to the liquid and simmer for a further 20 minutes. Strain again to remove any remaining material. Season to taste with salt and pepper.
    For the Seafood: Cook all seafood individually as each has separate cooking times
    To Serve: Place cooked seafood in large serving bowls. Pour Bouillabasie over.  Garnish to taste.
    Rouille for Bread: Place roasted capsium, 2 cloves garlic, 1 cup mayonaise, saffron and paprika into a blender and process until smooth. Serve with crusty bread as an accompaniment for the soup.