A good bouillabaisse is a true labour of love, and this very fine example of the southern French dish by Phil Fanning is one of the best we’ve ever seen. Turbot, salmon and mussels sit alongside poached fennel hearts in the rich soup, which is made by roasting marinated fish trimmings and creating a tomato and fennel fondue. The result is wonderful bowlful of sunny, summery flavours.
You can make certain elements of this dish, such as the fennel and tomato fondue, the croutons and the roasted soup base in advance, so have a good read of the recipe before starting. And to get a deeper understanding of how this dish is created, make sure to watch Phil cook it from scratch as part of our Signature Series masterclasses.
Find the full recipe here: https://www.greatbritishchefs.com/recipes/turbot-salmon-bouillabaisse-recipe

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