Bouillabaisse with Rouille and Bread
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Here you get Brian Mark's version of the classic bouillabaisse – with a modern twist. Langoustine tails, langoustines, cod and turbot elevate the dish to new heights.
Bouillabaisse originates from the fishermen of Marseille, where it was originally made from the day's bycatch. Today it is a gastronomic classic that combines deep flavor with elegant presentation.
Servings
: 4
people
Ingredients
500
g
scampi (approx. 1 large scampi per person)
600
g
fish, e.g. cod, turbot, red mullet, gurnard (salt the fish in advance so the texture stays firm and it doesn't release water into the soup)
1
kg
mussels
2
l
fish stock (buy a good fish stock from your fishmonger, or make your own from fish bones, fish heads, and shellfish shells)
140
g
tomato paste
200
ml
pastis
200
ml
white wine
2
cloves
garlic
3
shallots
1
fennel
2
leeks
3
tomatoes
4
large potatoes
1
g
saffron
1
orange, organic
olive oil
salt and pepper
lemon
herbal blend: dill, fennel, lemon zest, orange zest, coriander seeds
Avoid screen shutting off
Instructions
Step 1/9
Prepare the vegetables and cut them into small pieces. Peel the potatoes and cut them into quarters.
Step 2/9
Prepare the fish and shellfish: clean the mussels, rinse them in cold water, and discard any that don't close when gently tapped on the worktop.
Step 3/9
Cut the fish into smaller pieces and place both the fish and the shellfish in the fridge.
Step 4/9
Heat the olive oil in a heavy-bottomed pot. Sauté the vegetables (excluding the tomatoes) over medium heat for about 8–10 minutes, until they turn translucent without taking on too much colour. Add the tomato paste and let it cook briefly so its natural sweetness can develop.
Step 5/9
Pour the pastis – or another strong spirit – into the pot and flambé carefully (mind your eyebrows and hair).
Step 6/9
Add the white wine, fish stock, tomatoes, and the zest and juice of one orange to the pot, and bring the soup to a boil.
Step 7/9
Let the soup simmer for about 25 minutes. Stir in a small pinch of saffron and season with salt, pepper, and a little lemon juice if needed.
Step 8/9
Add the mussels and gently turn them in the soup. Then add the scampi, and finally the fish. Poach the fish and shellfish gently in the soup for about 5 minutes — the mussels should be fully open and the fish white and tender.
Step 9/9
Serve the bouillabaisse in a beautiful soup tureen with good bread and rouille.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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