Bouillabaisse with Almond Rouille

Serves 6
Time 1 hour


2 tbsp of extra virgin olive oil
2 onions, thinly sliced
2 leeks, sliced
1 cup of fennel, chopped finely
1 celery stick, finely sliced
2 cans of organic tomatoes
4 cloves garlic, minced
1 sprig fresh thyme
1 bay leaf
2 dill sprigs
1 large orange zested and juiced
200g scallops
½ kg fresh prawns peeled and deveined
½ kg white fish (firm-flesh)
1-1.5L warm water or stock
1 pinch saffron threads

Almond Rouille
⅓ cup skin-free almonds, toasted
1 clove garlic, crushed
1 large capsicum, roasted, de-seeded and chopped
⅓ -½ cup olive oil
salt and pepper
1 tbsp lemon juice
½ tsp smoked paprika


For the rouille, process all ingredients in a food processor, except oil until well combined, gradually add oil whilst motor is running until a smooth paste forms, set aside.

Heat the olive oil in a large saucepan, and add the onions, leeks, fennel, celery, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all the vegetables are soft. Stir in the thyme, bay leaf, dill and orange zest and juice, then add the scallops, prawns and the warm water (or stock), and stir. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.

Add the fish and reduce the heat to medium. Continue cooking for 12 to 15 minutes or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into warmed soup dishes. Serve immediately with a spoonful of almond rouille and some crusty bread.