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NovemberBouillabaisse recipe by Danny Millar

1st November - 30th November
Chef Danny Millar

Serves 6-8

For croutons 
•    12 to 16 (1/2-inch-thick) baguette slices 
•    3 tablespoons extra-virgin olive oil 
•    1 garlic clove, halved 

For soup 
•    1 (1 to 1 1/4 lb) live lobster / 1 ½ lb large langoustines
•    2 large tomatoes, peeled and coarsely chopped 
•    1 large onion, chopped 
•    4 garlic cloves, chopped 
•    1/2 cup extra-virgin olive oil 
•    1 lb boiling potatoes 
•    1/3 cup finely chopped fennel fronds (sometimes called anise) 
•    1 Turkish or 1/2 California bay leaf 
•    1/4 teaspoon crumbled saffron threads 
•    1 1/2 tablespoons coarse sea salt 
•    1/2 teaspoon black pepper 
•    9 cups white fish stock (or store-bought) 
•    3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces 
•    1/2 pound cockles or small hard-shelled clams, scrubbed 
•    1/2 pound cultivated mussels, scrubbed and any beards removed 
•    1/2 pound large shrimp in shells 
•    Rouille 

Preparation
Make croutons:

  • Put oven rack in middle position and preheat oven to 250°F. 
  • Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic. 


Make soup:

  • Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan. 
  • Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes. 
  • Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes. 
  • Stir 3 tablespoons broth from soup into rouille until blended. 
  • Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood. 
  • Top each serving with 1 teaspoon rouille and serve remainder on the side. 

Signal Centre

Bangor Co. Down BT19 7PD

Telephone 028 9147 3788
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