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.
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.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
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
Defrost your chosen seafood and prepare accordingly
Dice and wash both the fennel and leek.
Smash the garlic and finely chop
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
Cook gently without colour to soften until everything reduces in volume by half
Add the garlic, continue to cook, adding the chilli flakes, dried herbs, smoked paprika, saffron, bay leaves, rosemary sprig and star anise
Allow to cook gently 2-3 minutes, then add the vermouth and white wine
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
Add the lid simmer, 8-10 minutes.
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
Finally add in the mussels, clams and prawns to cook for 4-5 minutes. Stir gently a couple of times to ensure even cooking
Serve the broth as per the video suggestion with croutons and rouille as a starter
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