This traditional Provençal fish stew is filled with meaty monkfish, plump prawns and delicate sea bass. It’s amazing served with our Spier Bay View Sauvignon Blanc.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
45MIN
Total time
Ingredients
Servings
4
For the bouillabaisse
1
small onion, finely chopped
2 sticks
M&S celery sticks, finely chopped
1/2
fennel bulb, thinly sliced
1
leek, roughly chopped
white part
2 cloves
M&S Remarksable Value garlic, finely sliced
1 handful
thyme
leaves picked
1 tsp
saffron threads
1
bay leaf
1
M&S Remarksable Value orange
3 strips orange peel
4
large M&S Remarksable Value round tomatoes, finely chopped
1 L
fish stock
1 pack
(165 g)
(165 g)
king prawn
1 pack
(259 g)
(259 g)
Collection British monkfish chunk
defrosted
2 packs
(180 g)
(180 g)
M&S Mediterranean seabass fillets, halved
1 handful
fresh oregano, chopped
For a cheat’s rouille
1 pinch
saffron threads
1 clove
M&S Remarksable Value garlic, crushed
1 tsp
paprika
6 tbsp
M&S classic mayonnaise
For the croutons
1
M&S white baguette, thinly sliced
12 thin slices
Nutrition per serving
Calories
540kcal
Fat
21.6 g
Saturates
2.8 g
Sugars
11.9 g
Salt
1830.5 mg
