A heartfelt homage to one of the all time great seafood dishes. 6 generous cuts of prime Cornish fish fillet (2 Hake, 2 Pollack, 2 Gurnard) poached in a rich and flavourful bouillabaise broth, created by our passionate chefs amid much banter and minute adjustments of seasoning. They also came up with an authentically piquant and creamy rouille to complete the classic bouillabaise experience. Simple to prepare and even easier to pop into your basket with a single click, this really is fish made easy.
You will receive:
1 x pouch containing 2 x 100g Hake Fillet, 2 x 100g Pollack Fillet, 2 x 100g Gurnard Fillet
400g pouch of Cornish Bouillabaise Broth
150g pouch of Rouille with Roasted Red Pepper & Potato
To Prepare
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Defrost the pouch of fish and the pouch of bouillabaisse sauce in the fridge overnight
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Open the bag of fish portions and pat dry with kitchen paper.
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Place a large non-stick frying pan over a medium-high heat.
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Lightly oil and season the fish portions then place the fish (skin side down) in the pan to begin to cook. If the fish starts to curl up slightly then just apply a little pressure with a fish spatula stop this. Cook for 7 minutes over the medium-high heat, and if the fish is colouring too quickly, reduce the heat slightly. After the 7 minutes of cooking on one side, flip the fish over and cook for a further 1 minute. After this time, check the fish is perfectly cooked then turn the heat off and leave the fish to rest in the pan.
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Snip open the pouch of bouillabaisse sauce and transfer to a saucepan. Gently bring the sauce to the boil, stirring frequently to stop it from catching on the base, once hot whisk in the contents of the rouille pouch and its ready to serve.
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Divide the fish between 2 plates and then pour the sauce over the fish, be sure to use all the sauce for best effect.
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Serve with boiled potatoes and green veg accompaniments, or keep it simple and serve with a good chunk of fresh crusty bread.
Ingredients (Allergens in UPPER CASE) -
Bouillabaise Broth - RED MULLET (FISH), Onion, Leek, Carrot, Fennel, Garlic, Potato, FISH Stock(Fish Bones, Herbs), CELERY, Tomato, Tomato Puree, Saffron, Thyme, White Wine (SULPHITES), Bayleaf, Star Anise, Cayenne Pepper, Fennel Seeds, Juniper Berries, Black Peppercorn.
Rouille with Roasted Red Pepper & Potato - MAYONNAISE (Rapeseed Oil, Water, EGG, Sugar, Vinegar, MUSTARD), Roasted red Pepper, potato, Tomato, Lemon Juice, Garlic, Coriander, Chives, Tarragon, Saffron, Paprika, Cayenne Pepper, Black Pepper, Salt.
Nutritional Information -
Cornish Bouillabaise Broth Per 100g:
- Energy 121cal / 507kj
- Fat 4.8g
- Saturates 0.7g
- Carbs 9.7g
- Sugars 6.7g
- Protein 8.2g
- Salt 0.6g
Rouille per 100g:
- Energy 312cal / 1284kj
- Fat 31.5g
- Saturates 2.4g
- Carbs 5.1g
- Sugars 2.4g
- Protein 1.3g
- Salt 0.32g