M&S RECIPE INSPIRATION
Jack Stein’s bouillabaisse, rouille and croutons
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
Ingredients
For the bouillabaisse:
- 1 small onion, finely chopped
- 2 sticks celery, finely chopped
- ½ bulb fennel, thinly sliced
- White part of 1 leek, roughly chopped
- 2 cloves garlic, finely sliced
- Handful thyme, leaves picked
- 1 tsp saffron
- 1 bay leaf
- 3 strips orange peel
- 4 large tomatoes, finely chopped
- 1 litre fish stock
- 1 pack (165g) M&S Honduran king prawns
- 1 pack (259g) Collection British monkfish chunks, defrosted
- 2 packs (180g each) M&S Mediterranean sea bass fillets, halved
- Handful oregano, chopped
For a cheat’s rouille:
- Pinch saffron
- 1 clove garlic, crushed
- 1 tsp paprika
- 6 tbsp mayonnaise
For the croutons:
- 12 thin slices baguette
Method
- Heat 60ml olive oil in a very large, deep pan and add the onion, celery, fennel, leek and garlic. Cook for 4-5 minutes over a medium heat until softened. Season with black pepper and add a sprinkling of the thyme (leave some to garnish), then the saffron, bay leaf, orange peel and tomatoes. Cook for a further 3 minutes.
- Add the fish stock, bring to the boil and keep at a gentle boil for 30 minutes. Reduce the heat to a simmer, add the prawns and cook for 2 minutes. Add the monkfish and cook for a further 2 minutes, then add the sea bass and cook for a final 2-3 minutes, or until tender. Scatter with the oregano and remaining thyme.
- To make the rouille, infuse the saffron in 1 tsp boiling water, then mix with the other ingredients.
- To make the croutons, sauté the baguette rounds in olive oil until crisp and golden.
- Divide the bouillabaisse between 4 bowls. Top each with some of the croutons and a spoonful of rouille.
