Belgian Bouillabaisse

Pierre Carrier's dreamy, creamy fish soup is so deceptively easy to make, it's sure to delight cook and dinners guests alike
Belgian Bouillabaisse
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 700 g monkfish, cut into bite sized pieces
  • black pepper
  • 900 ml fish stock
  • 2 leeks, finely chopped
  • 2 carrots, finely sliced
  • 100 ml double cream
  • 4 langoustines
  • handful of parsley, finely chopped
  • handful of toasted croutons


1. Heat the olive oil in a frying pan until very hot and add the monkfish. Cook for 2 minutes on each side until golden and season with salt and freshly ground black pepper. Remove the fish and set aside.

2. Heat the fish stock in a saucepan and add the leeks and carrots. Cook for 10 minutes, until the carrots are soft.

3. Add the monkfish; place the lid on the pan and cook for a further 2-3 minutes.

4. Stir in the cream and add the langoustine and finely chopped parsley. Place the lid back onto the pan and simmer for 3-4 minutes, until the langoustine are cooked through.

5. Crumble in the croutons to thicken the sauce. Divide the mixture between 4 warmed soup bowls and serve immediately, making sure that everyone gets a langoustine each!

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