MARY BERRY'S BOUILLABAISSE RECIPE
Master the perfect Bouillabaisse with Mary Berry's recipe from her BBC series, Classic, and transport yourself to a summer's day in the South of France.
Provided by Mary Berry
Total Time 55 minutes
Cook Time 55 minutes
Yield Serves 6
Number Of Ingredients 1
Steps:
1. Heat the oil in a large deep saucepan. Add the onions and fennel and sauté over a medium heat for 5 minutes until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Pour in the wine and stock and add the tomatoes. Bring to the boil, then add the saffron, basil stalks and orange zest, cover with a lid and simmer for 10 minutes.
2. Add the mussels and stir them into the pan. Cover again with the lid, bring back up to the boil and cook for about 4 minutes until all of the mussels have opened. Take the pan off the heat and use a slotted spoon to carefully scoop the cooked mussels in their shells into a bowl, making sure you haven’t left any in the pan. Leave to cool for a few minutes while you blend the soup.
3. Discard the basil stalks and blend the soup until completely smooth – this is easiest with a hand blender. Simmer the soup, uncovered, for 10 minutes to reduce (you should have about 2 litres/2 pints 2fl oz in total at this point).
4. Meanwhile, make the rouille. Mix all the ingredients together in a small bowl, season with salt and pepper and set aside.
5. When the mussels are cool enough to handle, reserve 18 mussels in their shells, then remove the remaining mussels from their shells and place in another small bowl.
6. Season the soup with salt and pepper and add the orange juice. Add the seabass and cod, cover again and gently simmer for 3–4 minutes, then add the cooked mussels, the reserved mussels in their shells and the crayfish tails and simmer for another 2–3 minutes until heated through and all of the fish is cooked.
7. Divide the bouillabaisse between bowls, spoon some of the rouille into each bowl, sprinkle with the shredded basil leaves and serve.
Mary's Classic Tip: Give the mussels a good scrub and a couple of rinses before cooking as the shells are an integral part of the sauce and you want as little grit in there as possible. Discard any shells that remain open when tapped and, once cooked, discard any that remained closed and didn't open in the stew.
MARY BERRY CRAB AND FENNEL BLINIS RECIPE | BBC2 SIMPLE ...
As seen on her BBC2 series, Simple Comforts, Mary Berry's crab blinis with a pickled fennel side salad are perfect as a dinner party starter or an extra special lunch dish.
Provided by Mary Berry
Yield Serves 4
Number Of Ingredients 1
Steps:
1. For the salad, measure the sugar and wine vinegar into a small pan. Heat gently, stirring, until the sugar has dissolved, then pour into a salad bowl and leave to cool. Slice the fennel as thinly as you can and add it to the bowl with the spring onions, herbs and seasoning. Stir to combine and leave to marinate for about an hour.
2. For the blinis, measure the flour and baking powder into a mixing bowl. Add the egg and a little of the milk, then whisk to combine. Gradually whisk in the remaining milk to make a smooth batter with the consistency of thick pouring cream. Add the herbs and season with salt and pepper.
3. Heat a frying pan until hot and add little oil. Spoon in a heaped tablespoon of batter to make a large thin blini – almost like a Scotch pancake. Cook for a few minutes and when bubbles start to appear on the surface, flip it over and cook for 1–2 minutes until cooked through. Repeat with the remaining mixture to make 4 blinis. Set them aside on a rack to cool.
4. To make the crab topping, mix the crème fraîche, lemon juice, spring onions, horseradish, herbs and Tabasco in a bowl, then season with salt and pepper. Reserve a heaped tablespoon of crabmeat and mix the rest into the bowl.
5. Sit each blini on a plate. Divide the crab mixture between them and spoon a little of the reserved crab in the centre of each. Spoon the salad next to the blinis and garnish with pea shoots.
Prepare ahead: Can make all the components up to 8 hours ahead, then assemble up to an hour before serving.
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MARY BERRY'S RETRO CRAB COCKTAIL | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 194 calories per serving
- For the Marie Rose sauce, mix the mayo, ketchup and Worcestershire sauce in a bowl. Add a good squeeze of lemon juice and a splash of brandy (if using), then have a taste and season to perfection with sea salt and black pepper. (See tip for brown crab meat below.)
- Click off any tatty outer leaves from the lettuce, then trim and finely shred. Slice the cucumber and radishes into super-thin rounds with a mandolin, if you have one (use the guard!). Halve, peel and destone the avocado, then finely slice.
- Mix the crabmeat with the mayo.
- To serve, arrange a small pile of lettuce in the middle of each plate, top with a few slices of avocado, then arrange the cucumber and radish around the edge, overlapping slightly.
- Divide the crab between the plates and drizzle over a little Marie Rose sauce. Scatter over the cress and micro herbs, then add a dusting of cayenne pepper and a wedge of lemon. Delicious served with brown bread and butter.
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Cook the spaghetti in boiling salted water according to the packet instructions, then drain.
While the pasta is cooking, heat 2 tablespoons of the oil over a high heat in a wide, deep pan with a lid. Add the shallots and chilli to the pan and fry for 2 minutes, stirring, then add the garlic and fry for 10 seconds. Tip in the clams and stir everything together.
Pour in the wine and bring to the boil for 2 minutes, then cover with the lid and boil for 2–3 minutes until all the clams have opened (discard any that don’t open).
Add the drained pasta to the clams, season well with salt and pepper and toss together. Stir through the lemon juice and parsley and drizzle over the remaining oil.
Serve the clams at once while piping hot, spooning over the cooking liquor at the end. Don’t forget to put out extra bowls for the discarded shells.
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