Bring the flavours of Provence home with Jack's deliciously rich bourride soup, packed with flaky fish and tender langoustines, served with a garlicky aoili.
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.
1HR
Total time
Ingredients
Servings
4
For the croutons
25 ml
olive oil
4 slices
M&S white baguettes
cut at an angle, 2.5cm slices
1
red chilli, deseeded, finely chopped
4
sundried tomatoes, chopped
For the aioli
2 cloves
M&S Remarksable Value garlic
1
M&S free-range mixed size egg
yolk only
1/2
M&S Remarksable Value lemon, juiced
300 ml
olive oil
For the fish
25 ml
olive oil
1
medium onion, finely chopped
1
small leek, finely chopped
1/2
fennel bulb, finely chopped
4 cloves
M&S Remarksable Value garlic, finely chopped
2 pieces
orange peel
2
M&S Remarksable Value round tomatoes, sliced
1
bay leaf
1 sprig
thyme
1.2 L
fish stock
1/2 tsp
salt
1 pinch
saffron threads
8
langoustines
raw and defrosted
225 g
M&S Mediterranean seabass fillets
with the skin left on, sliced into three
8
Dover sole fillets
1 handful
parsley, finely chopped
to garnish
