Gordon Ramsay’s bouillabaisse is a rich, saffron-spiked fish soup with a triple hit of anise from fennel, star anise and Pernod that gives it a warmth you can smell before it reaches the table. The fish gets seared first for colour, then everything simmers for 20 minutes and gets blended into a thick, silky broth.
This comes from his F Word episode where he calls bouillabaisse “one of my favourite French fish dishes” and builds a British version using whatever firm white fish is fresh. The searing step before the broth goes in is what separates his approach from the usual dump-everything-in method that most recipes take.
The rouille on the side follows his Saffron Mayonnaise from Quick and Delicious, where he grinds the saffron in a mortar with hot water first because that’s how you “get the maximum flavour out of this expensive spice.” It’s basically a rouille by another name: egg yolks, garlic, Dijon, oil and saffron.
Gordon Ramsay’s Bouillabaisse
Course: Soup, Main4
20
minutes30
minutes420
kcal50
minutesMedium
Gordon Ramsay’s bouillabaisse from The F Word, built with seared white fish, fennel, star anise, Pernod and saffron. Blended into a thick silky broth and served with his saffron rouille from Quick and Delicious. Serves 4.
Ingredients
600g (1.3 lb) firm white fish fillets such as monkfish, sea bass or cod, skin on, cut into large chunks
Pinch of saffron threads
3 tbsp olive oil
Sea salt, black pepper and pinch of cayenne pepper
1 fennel bulb, trimmed and sliced
2 carrots, peeled and diced
2 celery sticks, sliced
1 star anise
4 garlic cloves, crushed whole
4 banana shallots, peeled and sliced
2 tbsp Pernod
150ml (⅔ cup) dry white wine
500ml (2 cups) fish stock
300g (10.5 oz) waxy potatoes, peeled and diced
400g (14 oz) ripe tomatoes, roughly chopped
Small bunch of basil
Small bunch of flat-leaf parsley
- For the Saffron Rouille:
Pinch of saffron threads
1 tbsp boiling water
2 egg yolks
2 small garlic cloves, peeled and crushed
1 tbsp Dijon mustard
80ml olive oil
80ml vegetable oil
Lemon juice, to taste
Directions
- Season and sear the fish: Mix a pinch of saffron into a tablespoon of olive oil and rub it over the fish with salt, pepper and cayenne. Heat a large pan with olive oil and sear the fish skin-side down until golden. Remove and set aside.
- Build the base: In the same pan, add the fennel, carrots, celery and star anise. Cook for 3 to 4 minutes. Crush the garlic cloves and add them whole with the shallots and cayenne. Stir for another couple of minutes.
- Deglaze with Pernod: Put the fish back in. Pour over the Pernod and let it flame or bubble hard for 30 seconds to burn off the alcohol and lift the caramelised fish flavour off the pan.
- Simmer: Add the wine, fish stock, potatoes, tomatoes, basil and parsley. Bring to the boil, then reduce and simmer for 20 minutes until the potatoes are soft and the fish is cooked through.
- Blend: Blitz with a stick blender until smooth and thick. The potatoes and fish break down into the broth and give it body. Season to taste.
- Make the rouille: Grind the saffron to a powder in a mortar, add the boiling water and leave to sit. Whisk the egg yolks with the garlic and mustard, then pour in the oils in a slow stream, whisking constantly. Stir in the saffron water and lemon juice to taste.
- Serve: Ladle into warm bowls. Drop a spoonful of rouille on top and serve with griddled toast for dipping.
FAQs
Why does Ramsay sear the fish before adding it to the broth?
Searing builds a layer of caramelised flavour that simmering alone can’t create. When you deglaze with Pernod, all that fond lifts off the pan and dissolves into the broth.
Why star anise in a bouillabaisse?
It creates a triple anise hit with the fennel and Pernod. The fennel is subtle and sweet, the star anise is deeper and aromatic, and the Pernod is sharp. Most recipes use fennel alone and wonder why it doesn’t taste like the restaurant version.
What fish should I use?
Ramsay says the technique matters more than the species. Monkfish holds its shape brilliantly, sea bass and cod both work. Avoid anything delicate like sole because it falls apart during the 20-minute simmer.
If your fishmonger has bones or heads, make Ramsay’s fish stock from Make It Easy: simmer with onion, celery, fennel and white wine for 20 minutes.
Can I skip the Pernod?
You lose the sharp anise punch that ties everything together, but white vermouth or ouzo work as a swap. Ramsay also uses Noilly Prat in several fish recipes across his books so that’s another option.
It’s a proper showstopper before a crème brûlée or alongside a light fennel salad for a French dinner.
What’s the difference between rouille and saffron mayo?
Almost nothing. Ramsay’s version from Quick and Delicious adds egg yolks and Dijon, which makes it more stable at home. The key is grinding the saffron to a powder first and steeping it in hot water, because whole threads just float and don’t release their flavour.
