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Bouillabaisse – Fast French Stew of Fish, Tomato, & Olive Oil

Bouillabaisse — fast French fish stew

Fast, non-fried fish recipes are summer and autumn essentials. This classic Provençal dish is quick to prepare and a favourite in our house — even with a young family. The richness of olive oil with tomato makes it deeply satisfying.

Ingredients:

  • ¼ cup cold-pressed extra virgin olive oil
  • 1 small bulb of fennel, thinly sliced
  • ½ onion, chopped
  • 1 carrot, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • 2 cups (500ml) fish stock
  • ½ cup finely chopped fresh tomatoes (or ¼ cup canned chopped tomatoes)
  • Salt and freshly cracked black pepper
  • 600g white fish fillets (terakihi or gurnard), quartered
  • A few handfuls of clams, small mussels, or pipis (if available)
  • 12 prawns, prepared as desired*
  • French bread, chopped parsley, sliced fresh chilli and lemon wedges, to serve

Method:

  1. Heat the olive oil in a deep sauté pan large enough for all the ingredients. Check the pan size against the quantity of fish and shellfish before starting.
  2. Bring the oil to medium heat (avoid smoking) and add the fennel, onion, carrot and garlic. Cook gently for 7–10 minutes, until softened and the onion turns translucent.
  3. Pour in the fish stock, scraping the bottom of the pan to lift all the flavour from the fennel and onion. Stir in the tomatoes and bring to a boil.
  4. Add the fish and prawns and simmer for 5 minutes, until the fish is just cooked. Turn off the heat, sprinkle with parsley and chilli, and serve with crusty French bread and lemon wedges.

Serves: 4–6, depending on how much bread is enjoyed alongside.

Notes & Tips

Wine pairing: A dry rosé is the classic match for a Provençal fish stew — think Provence, or a crisp NZ rosé. Browse the rosé collection.

Prawns: If you're comfortable with whole prawns, add them whole for extra flavour; otherwise deveined tails are fine. If you have prawn heads and shells, simmer them in the fish stock for a few minutes first — it deepens the shellfish flavour.

Fresh garlic: Use fresh garlic if you can. In New Zealand it's harvested in early summer and is naturally sweet and vibrant.

Saffron twist: For extra complexity, infuse a pinch of saffron in the warm fish stock before adding it. It adds a floral, slightly astringent depth.