Mary Berry bouillabaisse French fish soup recipe

Mary Berry served up a tasty bouillabaisse French fish soup on Classic Mary Berry.

The ingredients are: 2 tbsp olive oil, 2 onions, finely chopped, 1 small fennel, finely chopped, 2 garlic cloves, crushed, 1 heaped tbsp tomato puree, 100ml dry white wine, 750ml fish stock, 6 large tomatoes, skinned and roughly chopped, pinch saffron, small bunch basil, stalks and leaves separated, leaves shredded, 1 small orange, zest and juice, 1kg mussels, scrubbed and debearded, 350g cod, skinned and cut into 15mm slices, 2 sea bass fillet, skinned and cut into 5 slices, 200g cooked crayfish tails, shelled, salt and freshly ground black pepper.

For the rouille: pinch saffron, ½ small lemon, juice only, 6 heaped tbsp full-fat mayonnaise and 1 large garlic clove, crushed.


See Mary’s recipes in her new book titled: Classic: Delicious, no-fuss recipes from Mary’s new BBC series, available from Amazon now.

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