Fish Casserole – Bouillabaisse

 

Made an amazing fish casserole (bouillabaisse) during this week’s council run French cooking evening class that was so simple and so tasty that I really wanted to share it with you.


Credit: The Edinburgh Cook Recipe file
Prep: A lidded casserole dish, for the hob, and a frying pan if heading down the skin fillet route.

Ingredients

The Base Sauce

  • 3 Garlic cloves, finely chopped/crushed
  • 1 Small red chilli seeds removed, and finely diced
  • Handful of flat leaf parsley finely chopped
  • 200g Mirepoix (which is roughly a Medium sized carrot, peeled finely diced Small onion, peeled finely diced Stick of celery finely diced)
  • 75ml white wine (preferably dry)
  • 400g tin good quality chopped tomatoes
  • Orange Peel (using a potatoe peeler take a slice of orange skin without taking the pith, bitter white)
  • Olive oil, a generous glug
  • 25g knob of butter
  • 1 bouquet garni sachet
  • 200ml fish stock or good quality veg stock

The Fish Part – which I suggest you tailor to your taste/guests

Fish you cook in the sauce

  • 2 white fish fillets (cod, hake or coley)
  • 175-200g raw prawns

Fish you cook in a frying pan and add to the dish on serving (optional…maybe add another fillet above if you don’t do this part)

  • 2 small Sea bream or sea bass fillets


Directions

  1. Do the veg prep first as per the ingredients
  2. Add the garlic and lightly stir through and then add the mirepoix and chilli. Stir through some of the parsley. Gently fry for 4-5 minutes, the idea here is to soften the veg without browning. Add the orange peel
  3. Pour the white wine and burn off the alcohol by reducing it by a third
  4. Add the chopped tomato and bouquet garni, simmering for 10 mins.
  5. Now the stock and reduce to a third. (I used one of those stock pot’s more like a jelly and then added some boiling water)
  6. Gently add the white fish fillet and then cover the pot for 5 minutes
  7. Add the prawns and cook briefly, couple of mins as they start to turn pink, take away from the heat
  8. Remove the bouquet garni and orange peel, taste and add a little salt/pepper if needed
  9. If you are going down the fried fish addition route, fry the fillets in butter, skin side down to get crispy first and then turn over to finish the flesh, this will be a couple of minutes depending on how long you cooked the skin side.
  10. Sprinkle with the remaining parsley.

Serve in bowl with some nice bread of your choosing


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