We start the bouillabaisse by gently cooking loads of sliced fennel, onion and garlic, then adding tomatoes and homemade fish stock, along with aromatics like bay, thyme, orange zest and saffron.

We then chill this broth, adding uncooked diced snapper fillet and prawns to the chilled soup base and freezing the lot. When you want to cook your bouillabaisse, just defrost it completely over the course of a day in the fridge before heating in a saucepan or microwave, stirring occasionally until piping hot. By the time the soup is piping hot, the seafood will be perfectly cooked.

You could further extend the bouillabaisse by adding cooked mussels or crab to the soup towards the end of cooking time and make a real feast of it. 

Snapper, prawns, fish stock (bones, carrots, fennel, celery, onion, garlic, pepper, thyme, bay leaves, water), olive oil, onions, garlic, fennel bulb and seeds, white wine,  tomatoes, tomato paste, thyme, bay leaves, orange zest, saffron, salt.

CONTAINS:
Shellfish, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G rawPER 500ml SERVE
ENERGY186.8kj1318.95kj
PROTEIN5.5g38.5g
FAT TOTAL1.2g8.25g
- SATURATED.2g1.6g
CARBS2.3g16.5g
- SUGARS2.2g15.85g
SODIUM189.9mg1341.25mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

WARNING: While every effort has been made to ensure the snapper is bone and scale free, please be aware that some may remain and exercise caution.

Please note: this dish contains raw fish and should be fully cooked before consumption.

DEFROST INFORMATION: Once defrosted, cook and consume within 48 hours. 

Defrost completely in the fridge before reheating. 

HEATING INSTRUCTIONS: Empty into a saucepan and place over a gentle heat, stirring occasionally until piping hot, or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot throughout. By the time the bouillabaisse is piping hot, the snapper and prawns should be just cooked. Add other cooked seafood - mussels, crab, etc - during the last minute or so of cooking if wished. 

Serve with slices of crusty baguette and rouille. (For a quick rouille, blend 100ml of high quality mayo with 50g of roasted red pepper - from a jar is fine - half a minced garlic clove and a pinch of saffron. Taste for balance and adjust.)