Seafood bouillabaisse

March 13, 2017 (Last Updated: June 24, 2020)
Seafood Bouillabaisse recipe

What could be more satisfying than a bowl of hearty seafood Bouillabaisse? There’s nothing like fish soup for a real flavour burst, and this dish has it in volumes. 

Seafood Bouillabaisse

Serves: Serves 2 – 4
Cooking Time: 45 mins


  • Soup base

  • 15ml (1 tbsp) olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 125ml (½ cup) dry white wine
  • pinch saffron
  • shells of 12 medium prawns (reserve the flesh)
  • 100g rosa tomatoes, roughly chopped
  • 250ml (1 cup) tomato purée
  • 250ml (1 cup) fish stock
  • salt and freshly ground black pepper, to taste
  • Seafood

  • 15ml (1 tbsp) butter
  • 12 shelled prawns (from above)
  • 200g calamari rings, lightly dusted in cake flour seasoned with salt and freshly ground black pepper, to taste
  • 8 fresh mussels in shells, cleaned and beards removed
  • 10 roasted vine tomatoes, to garnish
  • toasted torn ciabatta chunks, to serve



For the soup, heat the olive oil in a large pot, and fry the onion and garlic over medium heat, 2 minutes. Add the white wine and saffron and simmer until all of the wine has reduced. Add the prawn shells and fry, a further 2 minutes. Add the rosa tomatoes, tomato purée and fish stock, and simmer gently, 20 minutes. Season to taste.

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