Red mullet, squid and cockle bouillabaisse recipe

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Red mullet, squid and cockle bouillabaisse recipe

I love a really great fish stew and this recipe takes a lot of inspiration from the traditional Provençal bouillabaisse, but with the added extras of smoked paprika and tomato aioli croutons. Of course, this recipe will welcome any other fish or shellfish in place of the red mullet, squid and cockles.

Ingredients

  • 250 g prepared squid (head and intestines discarded), tubes sliced into rings, wings and tentacles cut into strips
  • 500 g red mullet, gutted, cleaned, scaled and cut into 2cm pieces
  • 30 cockles or clams in their shells, well washed and scrubbed. Discard any that are not tightly shut or don't close when tapped
  • 8.8 oz prepared squid (head and intestines discarded), tubes sliced into rings, wings and tentacles cut into strips
  • 17.6 oz red mullet, gutted, cleaned, scaled and cut into 2cm pieces
  • 30 cockles or clams in their shells, well washed and scrubbed. Discard any that are not tightly shut or don't close when tapped
  • 8.8 oz prepared squid (head and intestines discarded), tubes sliced into rings, wings and tentacles cut into strips
  • 17.6 oz red mullet, gutted, cleaned, scaled and cut into 2cm pieces
  • 30 cockles or clams in their shells, well washed and scrubbed. Discard any that are not tightly shut or don't close when tapped
For the broth
  • 2 tbsp olive oil
  • 200 g onion, peeled and cut into 1cm dice
  • 225 g fennel bulb, trimmed and cut into 1cm dice
  • 1 red pepper, deseeded and cut into 1cm dice
  • 1 clove of garlic, peeled and sliced
  • 1 big pinch of saffron threads
  • 1 bay leaf
  • 2 strips of orange rind
  • 150 ml white wine
  • 2 star anise
  • 1 x 400g tin of chopped tomatoes
  • 1 tsp sugar
  • 700 ml fish stock
  • 2 tbsp olive oil
  • 7.1 oz onion, peeled and cut into 1cm dice
  • 7.9 oz fennel bulb, trimmed and cut into 1cm dice
  • 1 red pepper, deseeded and cut into 1cm dice
  • 1 clove of garlic, peeled and sliced
  • 1 big pinch of saffron threads
  • 1 bay leaf
  • 2 strips of orange rind
  • 5.3 fl oz white wine
  • 2 star anise
  • 1 x 400g tin of chopped tomatoes
  • 1 tsp sugar
  • 24.6 fl oz fish stock
  • 2 tbsp olive oil
  • 7.1 oz onion, peeled and cut into 1cm dice
  • 7.9 oz fennel bulb, trimmed and cut into 1cm dice
  • 1 red pepper, deseeded and cut into 1cm dice
  • 1 clove of garlic, peeled and sliced
  • 1 big pinch of saffron threads
  • 1 bay leaf
  • 2 strips of orange rind
  • 0.6 cup white wine
  • 2 star anise
  • 1 x 400g tin of chopped tomatoes
  • 1 tsp sugar
  • 3 cups fish stock
For the croutons
  • 4 thick slices of bread, cut into 2cm chunks
  • 4 tbsp olive oil
  • 4 thick slices of bread, cut into 2cm chunks
  • 4 tbsp olive oil
  • 4 thick slices of bread, cut into 2cm chunks
  • 4 tbsp olive oil
For the mayo
  • 1 large egg yolk
  • 2 tsp red wine vinegar
  • 1 tsp tomato purée
  • 1 tsp Dijon mustard
  • 1 clove of garlic, peeled and crushed
  • 1 good pinch of sugar
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onion
  • 75 ml olive oil
  • 75 ml sunflower oil
  • 1 large egg yolk
  • 2 tsp red wine vinegar
  • 1 tsp tomato purée
  • 1 tsp Dijon mustard
  • 1 clove of garlic, peeled and crushed
  • 1 good pinch of sugar
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onion
  • 2.6 fl oz olive oil
  • 2.6 fl oz sunflower oil
  • 1 large egg yolk
  • 2 tsp red wine vinegar
  • 1 tsp tomato purée
  • 1 tsp Dijon mustard
  • 1 clove of garlic, peeled and crushed
  • 1 good pinch of sugar
  • 1 tbsp chopped coriander
  • 1 tbsp chopped spring onion
  • 0.3 cup olive oil
  • 0.3 cup sunflower oil

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. First, make the broth. Heat the olive oil in a saucepan. Add the onion, fennel, red pepper, garlic, saffron and bay leaf with a good pinch of salt and pepper.
  2. Cover the pan and cook gently for 8-10 minutes until the vegetables are tender but not coloured.
  3. Add the orange rind, wine and star anise, uncover the pan and cook for a further 5 minutes.
  4. Add the tomatoes, 1 teaspoon of salt, the sugar, fish stock and squid, bring to the boil and cook for a further 5 minutes. Remove from the heat.
  5. Next, make the croutons. Preheat the oven to 230°C/gas mark 8. Drizzle the olive oil over the bread chunks and add a good sprinkling of salt and pepper. Put on a baking tray and bake for 6-8 minutes, until crisp.
  6. Meanwhile, put all the ingredients for the aioli except the oils into a bowl and add a good pinch of salt and a good twist of pepper. Combine the oils in a jug and slowly drizzle into the bowl in a very thin stream, whisking all the time, until the mayo reaches a thick consistency.
  7. Just before you want to serve, add the red mullet and cockles or clams to the broth, cover the pan and cook for a further 3 minutes. Discard any cockles or clams that remain closed. Ladle the bouillabaisse into bowls, spoon some aioli over the top and add the croutons. Serve.

Coast: Recipes inspired by Ireland’s Wild Atlantic Coast by Rachel Allen is published by HarperCollins, photography by Maja Smend.

The accompanying series Rachel Allen’s Coastal Cooking, will be shown weeknights at 7pm on Good Food from Monday 2nd November.

You can see Rachel cooking recipes from her book live at The BBC Good Food Show Winter. Visitwww.bbcgoodfoodshowwinter.com for more details and tickets info.

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