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.
 INDIVIDUALSMALL
ENERGY1361.6kj2723.2kj
PROTEIN40.6g81.2g
FAT TOTAL8.4g16.9g
- SATURATED1.6g3.3g
CARBS16.3g32.6g
- SUGARS15.7g31.4g
SODIUM1349.7mg2699.5mg
Individual:
Serves one adult generously
Small:
Serves two adults generously

Add other cooked seafood if wished - mussels, crab, etc - during the last minute or so of cooking and slices of cooked, waxy potatoes for a more substantial dinner.

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.)

 

 

Frozen product. Once defrosted cook and consume within 48 hours.  

PLEASE NOTE: This dish contains raw seafood and should be fully cooked before consumption. 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.

TO COOK: Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot. By the time the bouillabaisse is piping hot, the snapper and prawns should be just cooked.

Add other cooked seafood if wished - mussels, crab, etc - during the last minute or so of cooking and slices of cooked, waxy potatoes for a more substantial dinner.