Recipe: 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 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 meal 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.

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