Vegetarian Bouillabaisse

Vegetarian Bouillabaisse

By
From
Green Kitchen At Home
Serves
6
Photographer
David Frenkiel

When I was growing up, the scent of saffron in the kitchen meant two things: 1) We are having guests for dinner tomorrow. 2) My dad is cooking. You see, bouillabaisse Provençale was the only dish he knew how to cook. In his defence, he did master it. He made it a day ahead, to let the flavours develop even further.

Our version is heavy on vegetables, with potatoes instead of the fish and baked fennel slices on top to imitate crayfish. Like him, we serve it with aïoli. David

Ingredients

Quantity Ingredient
500ml vegetable stock
1 teaspoon saffron threads
or 1/2 teaspoon saffron powder
4 tablespoons extra-virgin olive oil
2 onions, peeled
4 garlic cloves, peeled
2 teaspoons fennel seeds
1 teaspoon anise seeds
3 carrots, tops removed and peeled
2 parsnips, tops removed and peeled
2 low-starch potatoes, peeled
1 fennel bulb, stalks removed
250ml dry white wine
2 x 400ml tins chopped tomatoes
1 raw nori sheet, crushed
6 sprigs fresh thyme, leaves picked
sea salt
freshly ground black pepper
1 x 400g tin white beans, drained and rinsed

Baked Fennel

Quantity Ingredient
1 fennel bulb, stalks removed, fronds set aside for garnish
extra-virgin olive oil, to brush
sea salt
freshly ground black pepper

For the AÏoli

Quantity Ingredient
2 garlic cloves, peeled
2 free-range egg yolks, see recipe note
1 tablespoon lemon juice
120ml extra-virgin olive oil
120ml cold-pressed rapeseed oil
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
fresh thyme leaves
roughly chopped fresh fennel fronds and/or fresh dill
orange zest
sea salt
freshly ground black pepper
toasted sourdough bread or gluten-free bread rubbed with garlic

Method

  1. Preheat the oven to 225°C and line a baking tray with parchment paper.
  2. Bring the stock to the boil in a small saucepan, remove from the heat, add the saffron and set aside to steep while you prepare the bouillabaisse.
  3. Heat the oil in a large saucepan on a medium-low heat. Roughly chop one onion, and finely chop the other, along with the garlic. Add the onions, garlic and spices to the pan and sauté for about 10 minutes or until the onions begin to soften. Cut the carrots and parsnips in half lengthwise and then into thick slices, and roughly chop the potatoes and fennel. Add the vegetables to the pan and sauté for a further 5 minutes, then add the wine. Once the alcohol has evaporated, add the stock and saffron, tomatoes, nori and thyme, and season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 45–60 minutes or until the vegetables are tender, stirring from time to time so the bouillabaisse doesn’t burn on the base of the pan. You may need to add more stock or water to loosen the sauce if it becomes too dry.
  4. Meanwhile, prepare the baked fennel. Cut the remaining fennel lengthwise into 1.5 cm thick slices, brush with oil, season to taste with salt and pepper and transfer to the baking tray. Bake for 20–30 minutes or until the fennel is tender and caramelised. Remove from the oven and set aside.
  5. To prepare the aïoli, finely chop the garlic and set aside. Place the egg yolks and lemon juice in a small mixing bowl and whisk together until combined. Whisking continuously, slowly drizzle in the oils. Once the sauce has thickened, season to taste with salt and pepper and stir through the garlic.
  6. Once the bouillabaisse is cooked, remove from the heat and stir through the beans. Serve topped with baked fennel, a dollop of aïoli and a sprinkling of herbs, orange zest and seasoning, along with toast on the side.

Tip

  • For a vegan alternative, replace the aïoli with a vegan aïoli.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again