This Gordon Ramsay Bouillabaisse Recipe is a bold and saffron-infused recipe, which is made with fresh fish and fennel. It’s a classic French take on the seafood stew, ready in about 37 minutes.
Jump to RecipeGordon Ramsay Bouillabaisse Recipe Ingredients
- 2.3 kg assorted fresh fish (heads + trimmings included)
- 2 crayfish, halved
- 1 baguette, sliced
- 120 ml extra-virgin olive oil
- 2 onions, chopped
- 4 tomatoes, peeled + chopped
- 4 garlic cloves, chopped
- 2 fennel fronds
- 1 bay leaf
- ¼ tsp saffron threads
- 22 g sea salt
- ½ tsp black pepper
- Fresh parsley to finish
How To Make Gordon Ramsay Bouillabaisse Recipe
- Prepare the Croutons: Preheat your oven to 120°C (250°F). Arrange the baguette slices on a baking sheet and toast for about 30 minutes, or until they are completely dry and crisp.
- Prep the Fish and Aromatics: Clean and chop the fish fillets. Keep the heads and bones reserved.
- Sauté the Base: Heat the olive oil in a large, heavy-bottomed pot. Add the onions, tomatoes, garlic, fennel fronds, bay leaf, saffron, salt, and pepper. Sauté for 5 minutes until the vegetables have softened and are fragrant.
- Cook the Fish: Add the fish heads, bones, any firm-fleshed fish, and the crayfish to the pot. Pour in enough boiling water to just cover the ingredients. Boil hard for 5 minutes.
- Add Delicate Fish: Add the softer, more delicate fish fillets to the pot. Continue to boil for another 7–10 minutes, until all the fish is cooked through.
- Strain and Serve: Carefully remove all the fish and crayfish from the pot with a slotted spoon and arrange them on a platter. Strain the broth through a fine-mesh sieve into a clean pot or serving tureen. To serve, place the toasted bread in the bottom of a bowl, ladle the hot broth over it, and serve the fish on the side. Garnish with fresh parsley.
Recipe Tips
- How do you get the most flavorful broth? The secret is in the fish trimmings. Always ask your fishmonger to include the heads and bones from your fish. They release a huge amount of flavor and collagen into the broth, which is essential for an authentic bouillabaisse.
- Why use boiling water instead of cold? Adding boiling water, not cold, is a crucial step. It keeps the temperature high, which helps emulsify the oil into the broth. Cold water can dull the vibrant color and flavor of the saffron.
- Can I make this ahead of time? This is a dish that is best served immediately. The delicate broth loses its vibrant magic as it cools, and the fish can become overcooked if left to sit in the hot liquid.
- How do you prevent soggy bread? Toast the baguette slices hours ahead of time, if possible. They need to be completely dry and cool. If the bread is still warm when you pour the broth over it, it will turn to mush instead of softening slightly.
What To Serve With Bouillabaisse
Traditionally, bouillabaisse is served exactly as described in the recipe: with the broth poured over toasted bread (croutons) and the fish served on a separate platter. It is also famously served with:
- Rouille: A classic accompaniment, which is a mayonnaise-style sauce made with garlic, saffron, olive oil, and breadcrumbs. It’s typically spread on the toasted bread.
How To Store Bouillabaisse
- Best Eaten Fresh: Bouillabaisse is a dish designed to be eaten immediately. Storing and reheating is not recommended as the fish will overcook and the delicate broth will lose its fresh, vibrant flavor.
Bouillabaisse Nutrition Facts
- Calories: 240 kcal
- Protein: 30g
- Fat: 8g
- Carbohydrates: 10g
- Sodium: 1500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of fish is best for bouillabaisse?
A traditional bouillabaisse uses a variety of Mediterranean rockfish. The key is to use an assortment of different types. Good options include firm-fleshed fish like monkfish, snapper, and sea bass, as well as softer fish like cod or hake. Shellfish like mussels, clams, or crayfish are also excellent additions.
Do I have to peel the tomatoes?
Peeling the tomatoes is recommended for the best texture. An easy way to do this is to score a small u0022Xu0022 on the bottom of each tomato and blanch them in boiling water for about 30 seconds. The skins will then peel off easily.
What is the difference between a bouillabaisse and a regular fish stew?
The main differences are the specific use of Mediterranean herbs and spices (especially saffron), the method of boiling it hard to emulsify the broth, and the traditional way of serving the broth and fish separately.
Gordon Ramsay Bouillabaisse Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy6
servings20
minutes17
minutes240
kcalA classic French seafood stew featuring a variety of fresh fish and a bold, aromatic broth infused with saffron, fennel, and tomato.
Ingredients
2.3 kg assorted fresh fish (fillets, heads, and trimmings)
2 crayfish, halved
1 baguette, sliced
120 ml extra-virgin olive oil
2 onions, chopped
4 tomatoes, peeled + chopped
4 garlic cloves, chopped
2 fennel fronds, 1 bay leaf
¼ tsp saffron threads
22 g sea salt, ½ tsp black pepper
Fresh parsley
Directions
- Toast baguette slices at 120°C (250°F) for 30 minutes until completely dry.
- In a large pot, sauté onions, tomatoes, garlic, fennel, bay leaf, and saffron in olive oil for 5 minutes.
- Add fish heads, trimmings, firm fish, and crayfish. Cover with boiling water and boil hard for 5 minutes.
- Add the softer fish fillets and boil for another 7-10 minutes until cooked.
- Remove the cooked fish and crayfish to a platter. Strain the broth.
- Serve the broth in bowls over the toasted bread, with the fish on the side.
Notes
- Using the fish heads and bones is essential for creating a rich, flavorful broth.
- Start with boiling water, not cold, to keep the saffron vibrant and help the broth emulsify.
- This dish is best served immediately, as the broth and fish are at their peak when fresh.
- Ensure the toasted bread is completely cool and dry to prevent it from becoming soggy.
