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Gluten Free, Dairy Free

Elevated bouillabaisse

60-90 mins
Hard
2 Servings

As the evenings grow cooler, there’s nothing quite like a warm, comforting stew to nourish both body and soul.

Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe

There’s nothing quite like a warm, comforting stew to nourish both body and soul. 


Our Elevated Bouillabaisse is a nod to the humble origins of this iconic dish from the French port city of Marseille, while adding a contemporary protein-packed twist that aligns with our Elevated style. 


Traditionally, bouillabaisse was a simple fisherman’s stew, made with the catch of the day, often including lesser-known fish that couldn’t be sold at market. We’ve honoured this spirit by using a selection of sustainable, frozen seafood, which not only makes this dish accessible year-round but also ensures that the nutrients are locked in, providing a healthy, protein-rich recipe that’s bursting with flavour. 


Our version is densely packed with vegetables and herbs, delivering a powerful dose of antioxidants and vitamins. The fresh fennel, leek, and green beans complement the rich tomato base, made using our Brilliant Base, Tomato Fondue. This base not only adds depth to the stew but also elevates the nutritional profile, offering a healthy mix of lycopene, vitamin C, and other essential nutrients. 


The seafood selection in this dish is where it truly shines. From collagen-rich squid to omega-3-packed tiger prawns and clams, each ingredient contributes to a well-rounded, heart-healthy meal. 


The addition of aromatic spices like saffron, rosemary, and a hint of smoked paprika creates a fragrant, layered broth that’s both warming and indulgent. 


Whether you’re cooking for two or scaling up for a gathering, this Elevated Bouillabaisse is a perfect example of how traditional dishes can be transformed into something truly special, without losing the essence of their origins. It’s simple, hearty, and packed with the kind of nutrition that supports a healthy, vibrant life.

Video
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Ingredients

  • 200g/7oz frozen mussels in shell 

  • 200g/7oz white clams in shell 

  • 5tsp razor clams (see KS video below) 

  • 6-8 tiger prawns peeled and de-veined 

  • 100g/4oz fresh whole young squid or frozen rings (see KS video below) 

  • 1 bulb fresh fennel 

  • 1 medium leek

  • 4 cloves garlic 

  • 200g/7oz BB Tomato Fondue or 2-3 large vine tomatoes, cut into concasse (see skills video below) 

  • 500ml/18oz fish stock or water 

  • 100g/4oz fine green beans 

  • 1 sprig fresh rosemary 

  • 2 bay leafs 

  • 1 star anise 

  • 2-3 pieces of orange peel 

  • A pinch of saffron stamens 

  • 75g/2.6oz vermouth (we use Noilly Prat) 

  • 125g/4.5oz dry white wine 

  • Pinch dried tarragon 

  • Pinch fried herbs of Provence 

  • 1tsp smoked paprika 

  • 0.5tsp chilli flakes 

  • Splash of extra virgin olive oil

Nutrition Per Serving

Calories

558

Fats

13G

Carbs

36G

Protein

60G

Method

  1. Defrost your chosen seafood and prepare accordingly

  2. Dice and wash both the fennel and leek.

  3. Smash the garlic and finely chop

  4. Heat the olive oil in solid bottom pan, adding the squid and razor clams first, for 2-3 minutes, then adding the fennel and leek

  5. Cook gently without colour to soften until everything reduces in volume by half

  6. Add the garlic, continue to cook, adding the chilli flakes, dried herbs, smoked paprika, saffron, bay leaves, rosemary sprig and star anise

  7. Allow to cook gently 2-3 minutes, then add the vermouth and white wine

  8. Allow the alcohol to burn off / evaporate for 2-3 minutes stirring gently to de-glaze the pan base, before adding the fish stock or water

  9. Add the lid simmer, 8-10 minutes. 

  10. Finally add in the Tomato Fondue OR tomatoes concasse, followed by the green beans Cook for 3-5 minutes so the beans are al dente

  11. Finally add in the mussels, clams and prawns to cook for 4-5 minutes. Stir gently a couple of times to ensure even cooking

  12. Serve the broth as per the video suggestion with croutons and rouille as a starter

  13. Add a few spoons of rouille to the remaining broth to thicken slightly before serving with crusty bread and extra rouille as a side dish

Method
Ingredients
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How to chop leafy herbs

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How to shell prawns

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