Breton Style Bouillabaisse with Chargrilled Fennel

Breton Style Bouillabaisse with Chargrilled Fennel


An interesting twist on the classic bouillabaisse.

Servers 4 People.


500gms monkfish (Flesh from the tail) and Fillets of Mackerel & Gurnard
10 Mussels - Green Lipped or Fresh
100gms Prawns -peeled
100gms Prawns - Shells on
2tbs Pernod
275ml Fish Stock
1 medium onion - finely sliced
4 cloves garlic - crushed
4 Celery Sticks - Chopped
60ml Olive Oil
2tbs parsley -freshly chopped
1½ Fennel Bulbs
Sea Salt & Freshly crushed pepper


  1. Heat the oil and fry the onion, celery, garlic & the half of the fennel until they start turning brown, then add the pernod and reduce the mixture down slightly.
  2. Add the monkfish flesh together with both the prawns and cook for a few minutes.
  3. Add the fish stock bring to the boil and allow to simmer for 15 mins.
  4. Add the mussels, mackerel and gurnard fillets with the parsley, check the seasoning and cook gently for 5 mins.
  5. Prepare the chargrilled fennel by cutting the bulb into 8 segments, brush with oil, season and chargrill or (if you haven’t a chargriller) either dry fry or grill the fennel until brown.   
  6. Serve in a deep bowls with the chargrilled fennel on top accompanied either by crusty bread or new potatoes.