Bouillabaisse : Like a Pro

Join Shaun and Adam in the NoBody Inn kitchen as they create a beautifully rich bouillabaisse from scratch. Watch the full journey from building a fragrant fish stock to poaching fresh locally sourced seafood, all finished with rustic sourdough and grilled lemon. A coastal classic, cooked with heart.
Ingredients Used in the Video
Fish Stock
• Fennel
• Leek
• Celery
• Carrot
• Onion
• Garlic
• Parsley stalks
• Lemon
• Thyme
• Bay leaves
• Star anise
• White wine
• Fish frames (Hake, John Dory, Red Mullet)
• Cold water
Bouillabaisse Base
• Onion
• Leek
• Fennel
• Carrot
• Orange peel
• Garlic
• Fresh tomatoes
• Tomato purée
• White wine
• Salt
Fish & Garnish
• John Dory
• Monkfish
• Red Mullet
• Scallops
• Mussels
• Sourdough
• Grilled lemon

Filmed at The NoBody Inn, Doddiscombsleigh – a traditional country pub in the heart of Devon. Subscribe to see more from behind the scenes.