Mohamed Shili A delicious recipe from Jamie Oliver’s cookbook is this Seafood Bouillabaisse, made with red onion, celery, fennel, garlic, and a variety of fish including salmon, halibut, and prawns. Serve this jamie oliver seafood bouillabaisse with cooked white rice, Cream of Asparagus Soup, Tea Sandwiches, Pickled Chillies or Eggs Benedict.
Jamie Oliver Seafood Bouillabaisse Ingredients
- 1 red onion
- 2 sticks celery
- ½ small bulb fennel
- 2 cloves garlic
- 1 red chilli, deseeded
- 2 tablespoons olive oil, plus extra for drizzling
- 1 glass of dry white wine
- 800 g chopped plum tomatoes or passata
- ½ butternut squash, peeled and grated
- 500 ml organic fish stock
- 200 g salmon fillet, skinned
- 300 g halibut fillet, skinned
- 12 raw peeled prawns or langoustine tails
- ½ lemon
- 1 large handful fresh flat-leaf parsley, chopped
How To Make Jamie Oliver Seafood Bouillabaisse
- Prep the Veggies: Finely chop the onion, celery, fennel, garlic, and deseeded red chili.
- Start the Base: Heat olive oil in a large pot. Add the chopped veggies and cook until soft. Pour in the white wine.
- Add Main Ingredients: Add tomatoes or passata, grated butternut squash, and fish stock. Bring to a boil, then simmer covered for 30 minutes. Break up the tomatoes gently.
- Add the Fish: Roughly chop the salmon and halibut. Add them and the prawns to the pot. Cover and simmer for 10 minutes or until the fish is cooked.
- Final Touch: Season with salt, pepper, and a squeeze of lemon juice. Serve with a drizzle of olive oil and a sprinkle of chopped parsley.
What To Serve With Seafood Bouillabaisse
To complement the rich flavors of the seafood bouillabaisse, consider serving it with a side of crusty bread or a light green salad. Garlic bread or a simple baguette can also soak up the delicious broth.
How To Store Seafood Bouillabaisse
In The Fridge:
Store the seafood bouillabaisse in an airtight container and place it in the fridge. It should keep well for up to 2-3 days. Make sure to separate the seafood from the broth to maintain the best texture.
In The Freezer:
If you plan to store it for a longer period, you can freeze the bouillabaisse. Again, it’s best to separate the seafood from the broth. Store in airtight containers or heavy-duty freezer bags for up to 2 months.
How To Reheat Seafood Bouillabaisse
To reheat, it’s best to thaw the frozen bouillabaisse in the fridge overnight if it was frozen. Place the broth in a pot and heat it on the stove over medium heat until it reaches a simmer. Add the seafood and continue to simmer until it’s heated through. If reheating from the fridge, simply place it in a pot and heat over medium heat until warm.
Check out More Soup Recipes From Jamie Oliver:
Jamie Oliver Seafood Bouillabaisse
Description
A delicious recipe from Jamie Oliver’s cookbook is this Seafood Bouillabaisse, made with red onion, celery, fennel, garlic, and a variety of fish including salmon, halibut, and prawns. You can pair your Seafood Bouillabaisse with crusty French bread, roasted cauliflower, garlic-roasted potatoes, roasted Brussels sprouts with balsamic glaze, and garlic butter rice pilaf.
Jamie Oliver Seafood Bouillabaisse Ingredients
How To Make Jamie Oliver Seafood Bouillabaisse
- Prep the Veggies: Finely chop the onion, celery, fennel, garlic, and deseeded red chili.
- Start the Base: Heat olive oil in a large pot. Add the chopped veggies and cook until soft. Pour in the white wine.
- Add Main Ingredients: Add tomatoes or passata, grated butternut squash, and fish stock. Bring to a boil, then simmer covered for 30 minutes. Break up the tomatoes gently.
- Add the Fish: Roughly chop the salmon and halibut. Add them and the prawns to the pot. Cover and simmer for 10 minutes or until the fish is cooked.
- Final Touch: Season with salt, pepper, and a squeeze of lemon juice. Serve with a drizzle of olive oil and a sprinkle of chopped parsley.
