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Bouillabaisse with Seared Squid

A traditional French fish stew served with seared squid, saffron rouille, Gruyère cheese, and toasted baguette croutons.

DinnerSeafoodMain CourseFrenchFish Stew
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
44.6g
per serving
178.5 g total
Fat
76.3g
per serving
305.2 g total
Protein
87.2g
per serving
348.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg Yolks
free-range
200
g
Gruyère
finely grated
Fruits
0.25
piece
Lemon
juice only
GrainsCereals
1
piece
Baguette
cut on diagonal into 5mm thick slices
Liquids
50
ml
Anise-Flavoured Liqueur
such as Pernod
110
ml
White Wine
500
ml
Fish Stock
NutsSeeds
2
clove
Garlic
roughly chopped
1
tsp
Fennel Seeds
0.5
tsp
Cayenne Pepper
0.5
tsp
Saffron Threads
soaked in 15ml hot water
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
2
clove
Garlic
crushed, for garnish
0.25
tsp
Cayenne Pepper
for garnish
0.5
tsp
Saffron Threads
soaked in 15ml hot water, for garnish
OilsFats
44.4
ml
Olive Oil
divided; for frying and oiling squid
125
ml
Light Olive Oil
for garnish
Seafood
4
piece
Tiger Prawns
shell-on, roughly chopped
400
g
Hake
boneless, skinless, cut into chunks
1
kg
Mussels
cleaned
1
kg
Clams
cleaned
4
piece
Baby Squid
cleaned and cut into triangles
Vegetables
1
piece
Onion
roughly chopped
400
g
Tinned Tomatoes

Method

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