Bouillabaisse Broth

This bouillabaisse broth is a rich and fragrant base inspired by the classic French coastal dish. Built on a foundation of gently simmered fish stock, it brings together the delicate sweetness of seafood with the depth of slow-cooked aromatics. Ingredients like fennel, garlic, and tomatoes are softened and infused into the broth, creating layers of flavour that feel both comforting and refined.
Cooking Time
130
Portions
10

Ingredients

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  • g Country Range Tomato Paste
  • ml Country Range Extra Virgin Olive Oil
  • g Country Range Cracked Black Pepper
  •   bulbs of fennel, roughly chopped
  •   red peppers, roughly chopped
  • g sea salt
  • g tarragon
  •   kg fish bones
  •   kg plum tomatoes, roughly chopped
  •   pinches saffron
  •   lemons, juiced
  • g butter
  •   Salt and black pepper to taste

  • 1

    Step 1

    Add the olive oil to a large frying pan on a medium heat and add the fennel for 3-4 mins without colouring it.
  • 2

    Step 2

    Add the red peppers, sea salt, tarragon, pepper and cook for another 2-3 mins.
  • 3

    Step 3

    Add the fish bones and tomatoes and cover with water before bringing to a simmer.
  • 4

    Step 4

    Skim off any scum, add the tomato paste, saffron and bring it back to a simmer. Cook for 1.5 hours or until it has reduced by a third.
  • 5

    Step 5

    Blend and then pour through a fine sieve and use a ladle to squeeze out the goodness from the solids. Pour through a fine chinois and then add the lemon juice. Pour back into the blender with 40g butter and blend. Season, pass through a fine sieve again and then chill until needed.

Ingredients

  • 20 g Country Range Tomato Paste
  • 200 ml Country Range Extra Virgin Olive Oil
  • 4 g Country Range Cracked Black Pepper
  • 2 bulbs of fennel, roughly chopped
  • 2 red peppers, roughly chopped
  • 10 g sea salt
  • 20 g tarragon
  • 1 kg fish bones
  • 1 kg plum tomatoes, roughly chopped
  • 2 pinches saffron
  • 2 lemons, juiced
  • 40 g butter
  • 1 Salt and black pepper to taste