Bouillabaisse is probably one of the dishes that has a generic name and everyone makes it differently. My first encounter with this classic Provençal fish stew was far from a quaint Marseille bistro. I got it in a tray, packaged neatly as part of the Marks & Spencer Christmas food collection in 2022.

The label was a delightful, if slightly overwhelming, read: “Seafood Bouillabaisse – tomato and fennel sauces with Scottish salmon, monkfish, tiger prawns, king prawns, chargrilled lemon, Vietnamese prawns, and parsley.”

While this version may not be authentic, it achieved something far more important for me: it captured the essence of what bouillabaisse should be. It provided the deep, savoury warmth, the sweet anise note of fennel, and the unmistakable richness of a seafood-infused tomato broth.

This initial experience solidified a powerful culinary principle for me: a dish’s success isn’t always tied to its process or traditional ingredients, but to the effect it has on the palate. Since then, my personal experiments with bouillabaisse—and fish stews in general—have been a quest to recreate that comforting, complex flavour profile, even if I’m using cod instead of conger eel, or skipping the separate serving courses entirely.

The M&S tray was my first step, not into authenticity, but into an appreciation for how a great recipe can be recreated by principle, adapting to local ingredients and modern convenience while still paying homage to a timeless flavour.

Bouillabaisse

A classic French seafood stew, quickly prepared using a pressure cooker to infuse the rich tomato and wine broth.

Imperial Metric

Ingredients

• Toggle ingredient completion 2 long red pepper
• Toggle ingredient completion 1 can chopped tomatoes
• Toggle ingredient completion 1 cup white wine
• Toggle ingredient completion 2 shallots
• Toggle ingredient completion 5 fish fillets
• Toggle ingredient completion 10 prawns
• Toggle ingredient completion 4 scallops
• Toggle ingredient completion 2 bay leaves
• Toggle ingredient completion 1 fennel

Equipment

• Toggle equipment readiness Pressure Cooker
• Toggle equipment readiness Wooden Spoon

Instructions

1. Using the 'Sauté' function on your pressure cooker, lightly sauté the chopped shallots, fennel, and red pepper until softened.

2. Add the canned chopped tomatoes, white wine, and bay leaves. Scrape the bottom of the pot to incorporate any browned bits.

3. Add enough water or fish stock (not listed, but recommended) to cover the ingredients, ensuring you do not exceed the max-fill line.

4. Secure the lid, set the vent to 'Sealing', and pressure cook on HIGH for 5 minutes.

5. Perform a Quick Release (QR) of the pressure. Once the float valve drops, open the lid and remove the bay leaves.

6. Return the pressure cooker to the 'Sauté' function (or bring to a simmer).

7. Gently add the fish fillets (cut into chunks), prawns, and scallops to the simmering broth.

8. Simmer for 3-5 minutes, or until the fish is opaque and flaky and the prawns are pink and cooked through.

9. Turn off the heat, taste, and season with salt and pepper as needed. Serve immediately.

Notes

For the best flavor, use fish stock instead of water. Do not overcook the seafood; it will continue to cook in the hot broth after the heat is turned off.