Apple Cider Bouillabaisse Recipe

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This dish might not be named right, this is a dish I came up with on a whim looking at a photograph. Inspired by Moules Mariniere, the idea was to have a pot of seafood that people could dig into with a variety of stuff.  I’ve made this a couple of times already, and the general repeated request was to have more liquid portion, so much that it became almost like a seafood soup/stew; a bouillabaisse if you may. And since I flavour it with Apple Cider, it became an Apple Cider Bouillabaisse.

The sugars in the cider, mix with the sweetness of the seafood, develops a caramel note through the cooking. Paprika is added to give a light smokiness and spice, in fact I would go further and add a little extra into my own plate when I eat it. Perfect for dipping with bread.

Apple Cider Bouillabaisse Recipe

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: Serves 5 - 6

Apple Cider Bouillabaisse Recipe

    Equipment You’ll Need:
  • Pot with Lid
  • Chef’s Knife
  • Chopping Board
  • Wooden Spoon or Spatula
  • Ingredients:
  • Assorted Seafood - 1.5kg
  • Onion - 1 nos
  • Garlic - 5 cloves
  • Apple Cider - 2 Bottles
  • Paprika - 1 teaspoon
  • Thyme - 2 sprigs
  • Cooking Cream - 150g
  • Salt and Pepper to taste
    Mise-en-place:
  • Wash seafood thoroughly
  • Trim off and clean any unwanted portions, crab gills, prawn veins etc.
  • Julienne onions
  • Slice Garlic
  • Cooking:
  • Over medium heat, add olive oil into pot
  • Add onion and garlic (there’s no need to wait for the pot to heat)
  • Sweat the onions and garlic until translucent
  • Add thyme and paprika
  • Continue to sweat for 2-3 minutes
  • Add seafood*
  • Pour in apple cider
  • Cover with lid and cook for 20mins over medium heat
  • After 20 minutes, remove seafood and set aside
  • Add cream, season and mix well
  • Return seafood to pot and serve with bread

Notes

If you have something like scallops in there, you might want to put them in a little later, 5-10 minutes before you finish would be a safe bet. Too long and the scallops will be rubbery.

You may add chopped bacon at the start will cooking the onions for extra flavour.

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