Bouillabaisse – Fast French Stew of Fish, Tomato, & Olive Oil
Fast, non-fried fish recipes are Summer and Autumn essentials. This classic Provençal dish is quick to prepare and a favourite in our house - even with a young family! The richness of olive oil combined with tomato creates a deeply satisfying dish.
Ingredients:
- ¼ cup cold-pressed extra virgin olive oil
- 1 small bulb of fennel, thinly sliced
- ½ onion, chopped
- 1 carrot, peeled and diced
- 2 cloves of garlic, peeled and crushed
- 2 cups (500 mL) fish stock
- ½ cup finely chopped fresh tomatoes (or ¼ cup canned chopped tomatoes)
- Salt and freshly cracked black pepper
- 600 g white fish fillets (terakihi or gurnard), quartered
- A few handfuls of clams, small mussels, or pipis (if available)
- 12 prawns, prepared as desired*
- French bread, chopped parsley, sliced fresh chilli, and lemon wedges for serving.
Method:
1. Heat the olive oil in a deep sauté pan that is large enough to accommodate all the ingredients. Before starting, verify the pan size against the quantity of fish and shellfish.
2. Bring the oil to medium heat, avoiding smoking, and add the fennel, onion, carrot, and garlic. Cook gently for 7–10 minutes, until softened and the onion turns translucent.
3. Pour in the fish stock while scraping the bottom of the pan to lift all the flavours from the fennel and onion. Stir in the tomatoes and bring to a boil.
4. Add the fish and prawns, then let simmer for 5 minutes. Check the fish—it should be just cooked. Turn off the heat, sprinkle with parsley and chilli, and serve with crusty French bread and lemon wedges.
5. Serves: 4–6, depending on how much bread is enjoyed alongside.
1. Heat the olive oil in a deep sauté pan that is large enough to accommodate all the ingredients. Before starting, verify the pan size against the quantity of fish and shellfish.
2. Bring the oil to medium heat, avoiding smoking, and add the fennel, onion, carrot, and garlic. Cook gently for 7–10 minutes, until softened and the onion turns translucent.
3. Pour in the fish stock while scraping the bottom of the pan to lift all the flavours from the fennel and onion. Stir in the tomatoes and bring to a boil.
4. Add the fish and prawns, then let simmer for 5 minutes. Check the fish—it should be just cooked. Turn off the heat, sprinkle with parsley and chilli, and serve with crusty French bread and lemon wedges.
5. Serves: 4–6, depending on how much bread is enjoyed alongside.
Notes & Tips:
🍷 Wine Pairing: What better match than something French? Explore our French Collection for the perfect bottle.
🦐 Prawns: If you're comfortable with whole prawns, add them whole for extra flavour. Otherwise, deveined tails are fine. If you have prawn heads and shells, simmer them in the fish stock for a few minutes before use—it will enhance the dish with a deep shellfish flavour.
🧄 Fresh Garlic: Use fresh garlic if possible. In New Zealand, it’s harvested in early summer and offers a naturally sweet, vibrant flavour.
💛 Saffron Twist: For extra complexity, infuse a pinch of saffron in the warm fish stock before adding it to the stew. It adds a beautiful floral and slightly astringent depth, making this dish even more special.