The Bouillabaisse Recipe by Gordon Ramsay is a quick and flavorful seafood soup with tangy rouille. In under an hour, you can enjoy a rich medley of shellfish, seafood, tomatoes, and aromatic spices.
Try More Gordon Ramsay Recipes:
💗 Why You’ll Love This Bouillabaisse Recipe:
- Rich and Flavorful: Bouillabaisse is packed with rich, savory flavors from the seafood and aromatic herbs.
- Versatile Seafood: You can use a variety of seafood like shrimp, cod, and mussels, making it adaptable to your preferences.
- Fragrant Broth: The saffron-infused broth with fresh herbs and orange peel adds a delightful aroma to the dish.
- Easy Rouille Sauce: The simple rouille sauce complements the soup with a touch of spice and creaminess.
- Comforting and Satisfying: This Bouillabaisse is a comforting and hearty dish that’s perfect for seafood lovers.
❓ What Is Gordon Ramsay’s Bouillabaisse Recipe?
Gordon Ramsay’s Bouillabaisse is a flavorful seafood soup that features fish heads, shrimp, mussels, and a fragrant broth with herbs, saffron, and an optional rouille sauce, all of which are served in a bowl with crusty bread.
📜 Gordon Ramsay Bouillabaisse Ingredients
- ½ cup (118 ml) extra-virgin olive oil
- 1 cup (150 g) chopped onion
- 1 cup (89 g) chopped leek
- 4 cloves smashed garlic
- 2 or 3 large, ripe tomatoes, chopped or 2 cups canned chopped tomatoes
- 2 ½ quarts (2.5 l) water
- Fresh herb sprigs: thyme, parsley, fennel fronds, and basil (in any combination)
- 1 2-inch wide strip of fresh orange peel (optional)
- ½ teaspoon crumbled saffron
- 1 tablespoon sea salt
- 3-4 pounds (2 kg) fish heads, bones, trimmings, shrimp shells
- 1 pound (450 g) peeled shrimp (save the shells for the stock)
- 1 pound (450 g) cod, halibut, or other flaky white fish, cut into large chunks
- 1 pound (450 g) mussels or clams, scrubbed and mussels debearded
- Crusty bread, sliced, for serving
Rouille
- 1 roasted and peeled red bell pepper, (jarred peppers are fine)
- ½ teaspoon ground cayenne pepper, or more to taste
- 1 tablespoon fresh lemon juice
- 1 peeled garlic clove
- ¼ cup (28 g) fresh breadcrumbs, or ground almonds
- ¼ cup (15 g) fresh parsley leaves
- Fine sea salt, about 1/2 teaspoon or to taste
- ⅓ cup (75 ml) extra-virgin olive oil
🍲 How To Make Gordon Ramsay Bouillabaisse
For the broth:
- In a tall saucepan (at least 8 quarts in capacity), warm the oil over moderate heat. Add the onion and leek and simmer gently until softened.
- Add the minced garlic and simmer for one minute, or until fragrant. Next, add the tomatoes, water, herbs, orange peel, saffron, salt fish bones, and shrimp shells.
- Reduce heat to maintain a gentle simmer (not a boil) in the broth.
- Cook for 30 minutes, then drain into a big bowl or new pot, leaving behind only the broth.
- Return the broth to the stockpot and place on high heat. Toss in the shrimp and cook for a minute or two, or until they become pink.
- Cover and simmer for a few minutes, or until the shellfish are cooked through (mussels or clams).
- Add additional salt and freshly ground pepper to the soup for your taste.
Make the rouille:
- Remove the olive oil and puree everything else in a food processor. While grinding to make a paste, slowly drizzle in the olive oil.
- Spread olive oil over the toasted bread. Toast some bread and top the soup with rouille.
💭 Recipe Tips
- Use Fresh Seafood: Opt for the freshest seafood available to enhance the flavor of your Bouillabaisse.
- Customize Your Seafood: Feel free to mix and match seafood according to your preferences, but keep the variety for a more dynamic taste.
- Don’t Rush the Broth: Simmer the broth gently to allow the flavors to meld and intensify. Avoid boiling it, as this can affect the taste.
- Perfect the Rouille: Make sure the rouille sauce is well blended and seasoned to add a creamy and spicy kick to the dish.
🍛 What Goes Well With Bouillabaisse?
Bouillabaisse combines well with hushpuppies, quiche, and twisted bacon, as well as French bread, endive salad, roasted baby potatoes, leeks vinaigrette, and wrapped asparagus.
🎚 How To Store Leftover Bouillabaisse?
- In The Fridge: Leftover bouillabaisse can be preserved for 3 to 4 days in the fridge when stored in a sealed container.
- In The Freezer: Leftover bouillabaisse can be frozen for up to 3 months in sturdy freezer bags. Let defrost in the fridge before reheating.
🥵 How To Reheat Bouillabaisse?
- Stove: Pour bouillabaisse into a pot and heat it for 3 minutes on low to medium heat, stirring occasionally until heated.
- Microwave: Prepare a microwave-safe dish for bouillabaisse and heat it in 1-minute increments at medium power.
FAQs
What is bouillabaisse sauce made of?
Bouillabaisse sauce, known as rouille, consists of roasted red bell pepper, cayenne pepper, lemon juice, garlic, fresh breadcrumbs, parsley, and olive oil.
Why is my Bouillabaisse too thin?
Your Bouillabaisse may be too thin due to insufficient reduction of the broth or not using enough fish heads and shells to impart a richer consistency.
What is the difference between Cioppino and bouillabaisse?
Cioppino is Italian, featuring a tomato-based broth, while bouillabaisse is French, with saffron and chopped tomatoes added to a fish broth.
What is a substitute for saffron in bouillabaisse?
Substitute saffron in bouillabaisse with turmeric or safflower for a similar golden hue and a hint of flavor, although not identical to saffron’s unique aroma.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Butternut Squash Soup
- Gordon Ramsay White Onion Soup
- Gordon Ramsay’s Roasted Tomato Soup
Gordon Ramsay Bouillabaisse Nutrition Facts
Amount Per Serving:
- Calories 269
- Total Fat 5.5g
- Saturated Fat 0.7g
- Trans Fat 0g
- Cholesterol 98mg
- Sodium 1595mg
- Potassium 1057.2mg
- Total Carbohydrates 12g
- Dietary Fiber 0.7g
- Sugars 1g
- Protein 40g
Gordon Ramsay Bouillabaisse Recipe
Description
The Bouillabaisse Recipe by Gordon Ramsay is a quick and flavorful seafood soup with tangy rouille. In under an hour, you can enjoy a rich medley of shellfish, seafood, tomatoes, and aromatic spices.
Ingredients
Rouille
Instructions
- In a tall saucepan (at least 8 quarts in capacity), warm the oil over moderate heat. Add the onion and leek and simmer gently until softened.
- Add the minced garlic and simmer for one minute, or until fragrant. Next, add the tomatoes, water, herbs, orange peel, saffron, salt fish bones, and shrimp shells.
- Reduce heat to maintain a gentle simmer (not a boil) in the broth.
- Cook for 30 minutes, then drain into a big bowl or new pot, leaving behind only the broth.
- Return the broth to the stockpot and place on high heat. Toss in the shrimp and cook for a minute or two, or until they become pink.
- Cover and simmer for a few minutes, or until the shellfish are cooked through (mussels or clams).
- Add additional salt and freshly ground pepper to the soup for your taste.
- Remove the olive oil and puree everything else in a food processor. While grinding to make a paste, slowly drizzle in the olive oil.
- Spread olive oil over the toasted bread. Toast some bread and top the soup with rouille.
For the broth:
Make the rouille:
Notes
- Use Fresh Seafood: Opt for the freshest seafood available to enhance the flavor of your Bouillabaisse.
- Customize Your Seafood: Feel free to mix and match seafood according to your preferences, but keep the variety for a more dynamic taste.
- Don’t Rush the Broth: Simmer the broth gently to allow the flavors to meld and intensify. Avoid boiling it, as this can affect the taste.
- Perfect the Rouille: Make sure the rouille sauce is well blended and seasoned to add a creamy and spicy kick to the dish.
Gordon Ramsay Bouillabaisse Recipe