Suzanne James will be serving this lovely Bouillabaisse at her June East Dulwich Supper Club, if in doubt ask your fishmonger for advice on the most seasonal fish to use.
Preparation time 40 mins
Cooking time 30 mins- 1 hour
- 5 tablespoons olive oil
- 1 bulb fennel, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 red chili, chopped (depending on how spicy you like it)
- 2 garliccloves, chopped
- 1 teaspoons cayenne pepper
- ½ teaspoons chili powder
- 1 tin of 500g chopped tomatoes
- 1 tablespoons tomato purée
- 400ml white wine
- 1kg fishbones, roughly chopped (ask your fishmonger for these)
- 1 1/2 tablespoons chopped fresh parsley
- 1/2 tablespoons chopped fresh tarragon
- 1 large pinch of saffron
Fish (Fish of your choice – be creative)
- 100g peeled and shelled prawns
- 300g fish fillets (any white fish) sliced
- 100g fresh squid, slicedInstructions
- Firstly, heat the oil in a large pan, add the fennel, celery and carrot and fry for until softened but not coloured. Add the chili and garlic and cook for two minutes until soft.
- Add the spices and fry for two minutes until fragrant. Add the tomatoes, tomato purée, saffron, white wine and fish bones. Bring to the boil and then turn it down and let it simmer for roughly 1 hour.
- Strain the stock through a fine sieve, pressing down firmly to extract some of the vegetables. Return the strained stock to the pan and keep warm until ready to serve.
- Return the pan to the heat and bring to a simmer. Add the parsley, tarragon, prawns, fish and squid and cook gently for five minutes. Divide the cooked fish between four serving bowls and ladle the liquid over the top.
- Should be served with Crotons and Rouille
In season this month:
Fruits & Nuts
Blackcurrants, Cherries, Elderflowers, Gooseberries, Raspberries, Redcurrants, Rhubarb, Strawberries, Tayberries
Vegetables & Herbs
Asparagus, Basil, Beetroot, Broad Beans, Broccoli, Carrots, Chard, Chervil, Chives, Coriander, Courgettes, Cucumber, Fennel, Globe Artichokes, Green Beans, Lettuce, Lovage, Mangetout, Marjoram, Mint, New Potatoes, Onions, Oregano, Parsley, Peas, Radishes, Rosemary, Rocket, Sage, Sorrel, Spinach, Spring Onions, Summer Savory, Tarragon, Thyme, Tomatoes, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Coley, Crab, Haddock, Herring, Langoustine, Mackerel, Plaice, Pollack, Prawns, Sardines, Scallops, Sea Bream, Sea Trout, Shrimp, Squid, Whelks, Whitebait, Wild Halibut, Wild Salmon
Going out of season
Asparagus, Elderflower, Gooseberry, Hare, New Potatoes
Suzanne is a professional chef, wife and mother who has lived in south East London all her life.
You can email Suzanne with any comments or questions at email@example.com
This article first appeared in the June 2016 issue of SE22 magazine