Bouillabaisse with Fresh Langoustine

Whether you are sitting in a small picturesque French village by the ocean, or up in the mountains with the snow falling down outside of the window, a hot rich bouillabaisse is always a great option!

Please find my take on a French Classic, the recipe below is for 4 persons.

What you need

1 Onion

1/2 Leek

Butter (to fry in)

2 gloves of Garlic

1/3 Pot of Fresh Basil

1/3 Pot of Fresh Thyme

4 dl White Wine

1 dl Water

2 dl Cream

1 dl Creme Fraiche

1 1/2 Fish Bullion Cube

2 tbsp of Tomato Puree

1 Package of Saffron

1 Fillet of Cod

2 Fillets of Salmon

4 fresh Langoustine

Salt & Pepper

How to make

  1. Chop the onion and leek. Fry in a big casserole with butter until they soften.
  2. Add tomato puree, chopped garlic, basil and thyme, blend.
  3. Add white wine and the fish bullion cubes, cook for a few minutes. Add the cream, creme fraiche, saffron and water, cook for 15 minutes. Season with salt and pepper.
  4. Cut the cod and salmon into smaller sizes and put them in the casserole. Cook for another 7 minutes.
  5. Garnish with some extra basil and thyme.
  6. Serve with langoustines, aioli and a newly baked baguette.

A bouillabaisse rich with wonderful flavours – perfect to ANY occasion!

Bon appétit!!