New Seafood Medley


Author: Philippe Mouchel of Philippe Restaurant


For the seafood:

  • 200 grams Rockling, or any other fish (keep the bones for the bouillabaisse fumet)
  • 8 cooked clams
  • 8 cooked mussels
  • 8 prawns
  • 4 scallops in the shell
  • 60 grams calamari
  • Handful of microherbs


  • 1 fine chinois

For the rouille (real saffron aioli):

  • Olive oil to panfry and marinate
  • 80 grams onion
  • 500 grams sliced onion
  • 500 grams sliced fennel
  • 3 garlic cloves
  • 1 tbsp fennel seeds
  • 140 grams tomato paste
  • 1 litre white wine
  • 2 litres chicken stock
  • 500 grams marinated bones
  • 500 grams blue swimmer crab
  • Bouquet garni
  • Pinch of cayenne pepper
  • 100 grams Port Mahon Aioli
  • 1 gram saffron powder
  • Croutons to serve

Cooking Method

Seafood medley:

  1. Marinate the fish bones overnight in olive oil and saffron.
  2. Roast off the bones and reserve.
  3. Heat a large pan, sweat the onion, fennel, garlic, fennel seeds and olive oil.
  4. Add tomato paste and roast, add white wine and reduce until 1/4 left.
  5. Add chicken stock, blue swimmer crab and marinated bones.
  6. Bring to the boil, simmer for one hour, then pass through a fine chinois. It should be reduced to a sauce like consistency.
  7. Panfry the fish fillets, calamari and prawns in a little olive oil.
  8. Remove scallops from shell and pan fry in olive oil.
  9. Cook clams and mussels in a little white wine until they open.

Real saffron Aioli:

  1. In a small saucepan, add warm water and saffron powder. Mix, then add to the Port Mahon Aioli. The aioli should be of a rusty yellow colour.

To serve the medley:

  1. Arrange fish and seafood in a soup bowl, then add the hot bouillabaisse.
  2. Garnish with microherbs.
  3. Serve with saffron aioli and croutons on the side.