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Grandma Fran's Famous Bouillabaisse

There are many variations of this dish and the seafood ingredients can be altered due to season or price.


400g Red Mullet or Ling fillets cut into pieces about 4cm - check for bones!

1kg Black mussels, cleaned and de-bearded

18-20 Green prawns - deveined

12 Scallops without roe (optional, as is crab, lobster etc)

2T Olive oil

2t Pernod (optional)

Half a baguette sliced and coated (2-3 slices per serve)


2T Olive oil

3 Cloves of garlic finely chopped

1 Large brown onion sliced thinly

1kg Ripe tomatoes peeled and chopped

1 litre Dry white wine (Semillon chardonnay is good)

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Half a teaspoon of saffron threads

2 cups Fish stock

3 Bay leaves and some Sprigs of Thyme


Half a cup of good mayonnaise

3 Cloves of garlic crushed

1t Harissa or other chilli paste

Pinch of sea salt and some ground black pepper


1. Start by making the Rouille: put all the ingredients in a bowl and mix together. Cover and refrigerate.

2. Next, the soup base: Heat the olive oil in a large saucepan, add the garlic and onion and cook, stir to prevent sticking, over a medium heat until soft - about 10 minutes. Add the tomatoes and saffron and mix well. Add the white wine, fish stock, bay leaves, thyme sprigs and a few grinds of black pepper. Simmer gently for about 45 minutes, until reduced and thickened.

3. Heat 2T olive oil in another large saucepan, add the seafood and cook for 2 minutes over a high heat. Add the hot reduced soup base and bring to a simmer.

4. A dash of Pernod can be added at this stage if you want. Test the seasoning and add salt if required.