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Easy bouillabaisse with Gruyère croùtes

Name: Easy bouillabaisse with Gruyère croùtes
Yield: Serves 4
Cuisine: French recipes
Ingredients: 400g pack Seasoned Pioneers Spanish Pimentón Bravas Sauce; 800ml fish stock; 250g new potatoes; 8 baguette slices; 50g Gruyère, grated; 400g thick, skinless, sustainable cod or haddock fillets; A handful chopped fresh flatleaf parsley

Published: 30 Apr 08
Updated: 18 Mar 24

We’ve used shortcut ingredients to create this quick and easy recipe for the classic French fish stew – bouillabaisse.

Easy
May 2008

Test kitchen approved

Serves 4
Ready in 20 minutes

We’ve used shortcut ingredients to create this quick and easy recipe for the classic French fish stew – bouillabaisse.

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Ingredients

400g pack Seasoned Pioneers Spanish Pimentón Bravas Sauce
800ml fish stock
250g new potatoes
8 baguette slices
50g Gruyère, grated
400g thick, skinless, sustainable cod or haddock fillets
A handful chopped fresh flatleaf parsley

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Method

Empty the jar of sauce into a large saucepan, stir in the fish stock, hot, and the new potatoes, cut into bite-size pieces.
Bring to the boil, reduce the heat and simmer rapidly for 15 minutes, stirring occasionally, until the potatoes are just tender.
Meanwhile, preheat the grill to medium-high. When the potatoes are nearly tender, toast the baguette slices under the grill on 1 side. Divide the Gruyère, grated, between them and put under the grill for 1-2 minutes, until bubbling.

Cut 400g thick, skinless, sustainable cod or haddock fillets into bite-size chunks and stir into the soup. Simmer for 2 minutes, until just cooked.
Stir in a handful chopped fresh flatleaf parsley and season to taste. Divide between 4 bowls and serve each with 2 Gruyère croûtes for dunking.