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Broth Preparation

  • Olive Oil 30 ml
  • White Onion, chopped 240 g
  • Celery, chopped 120 g
  • Garlic Cloves, peeled 30 g
  • Bay Leaf 1 pc
  • Whole Peppercorns 8 pc
  • Sprigs Fresh Thyme 2 pc
  • White Wine 240 ml
  • Fish Bones, trimmed and cleaned 450 g
  • Water 3 ml

Bouillabaisse Preparation

  • Olive Oil 60 ml
  • Salt and Pepper to taste
  • Leeks, julienned 180 g
  • Fennel, julienned 180 g
  • Garlic cloves, minced 30 pc
  • Saffron 3 g
  • Fresh Orange, juiced and zested 1 pc
  • Pastis 60 ml
  • Fresh Parsley, chopped 30 g
  • Lobster, trimmed and portioned 1 pc
  • Shrimps, trimmed 300 g
  • Mussels, cleaned 300 g
  • Clams, cleaned 300 g
  • Grouper, cut into large cubes 300 g
  • Squid, trimmed and portioned 250 g

Rouille Preparation


  • Baguette Slices, oiled and grilled
  1. Broth Preparation

    • Heat the 30 ml olive oil in a pot and sweat the onions, celery, and garlic
    • Add the bay leaf, peppercorn, thyme, and wine
    • Add the fish bones and the Knorr Shrimp Powder
    • Pour the water in and bring the mixture to a boil then simmer for 45 minutes
    • Skim the broth
    • Cook until the flavours have fully-developed
    • Remove from the heat and strain, reserving the broth
  2. Bouillabaisse Preparation

    • Heat the 60 ml olive oil in a pot and sweat the leeks, fennel, and garlic
    • Stir the Knorr Napoli Tomato Sauce Mix, saffron, orange, pastis, and parsley in
    • Pour the reserved broth in then add the seafood
    • Simmer until the seafood is cooked (not mushy)
    • Adjust taste with salt and pepper
  3. Rouille Preparation

    • In a blender, put the pepper, garlic, Lady's Choice Real Mayonnaise, mustard, reserve broth, and lemon juice
    • Process and season with Knorr Rostip Chicken Seasoning Powder
    • Process until a smooth and spreadable consistency is achieved
  4. Presentation

    • Portion the bouillabaisse, equally distributing the seafood and soup in each serving
    • Serve with baguette slices and rouille on the side

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