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How to cook the perfect bouillabaisse

Seafood special: our Elevated bouillabaisse

As the evenings grow cooler, 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 seafood dish from the French port city of Marseille, while adding a contemporary protein-packed twist that aligns with our Elevated style. We’ve used mainly frozen shellfish here to reduce both the faff factor and the risk fresh seafood can pose – and aside from being protein packed, it’s also high in omega 3 fats and antioxidants.

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The perfect partner: our Elevated rouille

Every good bouillabaisse needs a good rouille – a versatile and flavourful condiment that’s perfect to have on hand in your fridge. Made with pasteurised egg-based mayonnaise at its heart, this recipe is simple to execute yet delivers a rich, creamy texture with a kick. With a hint of saffron and a pinch of smoked paprika, this rouille is as nutritious as it is delicious, perfect for pairing with seafood, vegetables, or spreading on your favourite bread.

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New skills videos

To aid you with your bouillabaisse, we also have two new skills videos: how to prepare squid and how to prepare razor claims.

>> See the squid skill

>> See the razor clams skill

Our Orange Creamsicle Smoothie

Boost your energy and nourish your body with our Orange Creamsicle Smoothie. This protein-packed blend of frozen oranges, creamy Greek yogurt, and vanilla protein powder offers 30.6g of protein and 399 calories per serving. Perfect for a quick, delicious breakfast or post-workout refuel.

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Blueberry Coconut Bliss Smoothie

Discover the perfect blend of taste and nutrition with our Blueberry Coconut Bliss Smoothie. Packed with antioxidant-rich blueberries, creamy Greek yogurt, and a boost of vanilla protein, this smoothie is designed to keep you energized and satisfied throughout the day.

>> Take me to the recipe

Your questions answered

That’s it for this month then… save to remind your our next Q&A is on Friday September 6th at 5pm (UK). If you have a question for us, pop it over to us at this email address.

Here’s the link for the live show – put it in your diary 😀

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