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Gordon Ramsay Bouillabaisse Recipe

Gordon Ramsay Bouillabaisse Recipe

My Gordon Ramsay-style bouillabaisse recipe — a saffron fish stock base, mixed fish and shellfish, and a garlicky rouille to finish.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 People
Course: Main Course
Cuisine: French
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Fish Stock:
  • 1 kg white fish bones and heads
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 1 fennel bulb roughly chopped
  • 2 celery sticks roughly chopped
  • 3 garlic cloves crushed
  • 400 g tin chopped tomatoes
  • 1 orange peel strip
  • 1 bay leaf
  • Pinch of saffron threads
  • 1.5 litres water
  • Salt and black pepper
  • Stew:
  • 600 g firm white fish cut into chunks
  • 300 g mussels cleaned
  • 300 g raw prawns
  • 200 g squid sliced into rings
  • 2 tbsp olive oil
  • Small handful fresh parsley chopped
  • Rouille:
  • 2 garlic cloves crushed
  • 1 egg yolk
  • 1/2 tsp Dijon mustard
  • Pinch of saffron soaked in 1 tbsp warm water
  • 150 ml olive oil
  • Pinch of cayenne pepper
  • Salt to taste
  • 1 baguette sliced and toasted

Method
 

  1. Roast fish bones at 200°C / 180°C fan / Gas 6 for 20 minutes.
  2. Cook onion, fennel, celery 10 minutes. Add garlic 1 minute.
  3. Add bones, tomatoes, orange peel, bay leaf, saffron, water. Simmer 40 minutes, skimming.
  4. Strain stock, pressing solids. Season.
  5. Whisk rouille ingredients together, drizzling in oil until thickened.
  6. Simmer stock, add fish (4 min), then mussels and squid (3 min), then prawns (2 min).
  7. Stir through parsley, serve with toasted baguette and rouille.

Notes

Roasting the fish bones first is what gives the stock its depth — don't skip this.
Add seafood in stages according to cooking time, not all at once.
Stock freezes for up to 3 months; the finished stew does not freeze well.
Rouille is best made fresh, close to serving time.