Bouillabaise terrine recipe
- Cuisine: French
- Prep Time: 1 hr(s) 10 min(s)
- Cook Time: 1 hr(s) 25 min(s)
- Serves 24/Makes 2
A lovely terrine with layers of fish and shellfish, served with a saffron vinaigrette.
Marinating time: 3 hours
Chilling time: overnight
Level of difficulty: Medium
Special equipment: Tweezers; two 23 cm x 9 cm x 8 cm china terrine; wooden board to fit inside, 1 kg weight
Planning ahead: Order all fish well in advance. Ask your fishmonger to scale, gut and fillet the fish, and to give you the bones for the stock. The marinade must be made in advance. The terrine must be made one day in advance to allow all the flavours to infuse.
IngredientsTo marinate fish
400g black bream, filleted, trimmed, deboned, halved lengthways (bones reserved)
400g monkfish fillet, trimmed, halved lengthways (bones reserved)
400g red mullet, filleted, trimmed, deboned, halved lengthways (bones reserved)
300g John Dory, filleted, trimmed, deboned, halved lengthways (bones reserved)
120ml olive oil
5 garlic cloves, sliced
4 pinches saffron powder
4 rosemary sprigs
2 thyme sprigs
Pinch cayenne pepper
20g fennel leaves
For the bouillabaisse jelly
120ml olive oil
140g onion, finely diced
6 garlic cloves, skin on, crushed
70g carrot, washed, peeled, finely sliced
70g fennel, washed, finely sliced
30g celery, washed, finely sliced
10g sea salt
800g tomatoes, roughly chopped
1 tsp whole white peppercorns
2 star anise
2 strips orange peel
2 pinches saffron powder
200ml white wine, boiled for 2 minutes
5ml Pernod, brought to boil
1.5kg reserved fish bones, roughly chopped
700ml cold water
8 gelatine leaves, softened in cold water, drained
For the fennel
300g garden fennel bulbs, pulled into pieces
100ml olive oil
1g orange zest, dried, crushed
1 thyme sprig
1g star anise
1g fennel seeds, toasted
5 cardamom pods
5g caster sugar
5ml lemon juice
For the onion
2 medium onions, cut into 6 pieces
100ml olive oil
2 pinches saffron
2 garlic cloves, crushed
4 pinches sea salt
1 pinch cayenne pepper
6g caster sugar
1 rosemary sprig
1 thyme sprig
50ml chardonnay vinegar
For the eggplant
2g white pepper
2 medium eggplants (aubergine), topped, tailed, halved lengthways, flesh removed to leave a 3mm shell
100ml extra virgin olive oil
40ml sherry vinegar
2 rosemary sprigs
2 garlic cloves, sliced
For the terrine
6 baby zucchini (courgettes), cut into 2cm pieces, blanched for 30 seconds, refreshed in iced water
24 pitted semi-dried olives
32 quarters sun-blushed tomatoes, roughly chopped
For the saffron vinaigrette
Pinch saffron threads or powder
1 garlic clove, sliced
100ml olive oil
Large pinch salt
¼ pinch cayenne pepper
2 tbsp white wine vinegar
Pinch caster sugar
For the garnish
10ml olive oil
110g white onions, cut into 1mm rings
Large pinch saffron threads
1 bay leaf
Pinch finely ground black pepper
6 small baby zucchini (courgettes), finely brunoise (1-2mm dice)
2 medium plum tomatoes, puréed with 1 tbsp olive oil, strained
PreparationTo prepare fish and marinade, place all fish in a large container. Add remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 3 hours, to marinate.
To make jelly, heat half of olive oil in a large saucepan on medium. Add onion, garlic, carrot, fennel and celery, and cook for 5 minutes, to sweat. Season with salt. Add chopped tomato, spices, orange and saffron. Cover with a lid and cook for 5 minutes. Add boiled wine and Pernod, bring to boil and simmer gently. Heat remaining olive oil in a separate sauté pan on high. Cook reserved fish bones, in five batches, for 1 minute. Add bones and the water to vegetable mixture and bring to boil. Skim surface and gently simmer for 15 minutes. Remove from heat and stand for 10 minutes. Pass through a fine conical sieve into a clean saucepan. Set aside.
Preheat oven to 120°C. Evenly space fish on a large tray. Pour hot bouillabaisse liquid over fish, cover with foil or a lid and cook in oven for 10 minutes. Using a slotted spoon, gently transfer fish to a clean tray. Refrigerate until needed. Strain liquid through a fine sieve and season to taste.
To finish jelly, heat 400ml of cooking liquid and gelatine in a small saucepan on low, until dissolved. Pour into a bowl set over crushed ice and stand until thickened slightly and ‘oily’.
To make fennel, place all ingredients in a medium saucepan on medium heat. Bring to boil. Reduce to a simmer, cover surface with circle of baking paper and cook for 20–25 minutes, until soft.
To make onion, place all ingredients, except vinegar, in a medium saucepan on medium heat. Cover with a lid and cook for 3 minutes, to sweat. Add vinegar, reduce heat to low and cook for 10 minutes, without colouring. Remove from heat and cool at room temperature.
To make eggplant slices, season flesh sides of eggplant with salt, pepper and sugar. Heat olive oil in a large non-stick sauté pan on medium heat. Gently cook half of eggplant, skin sides down, for 2 minutes, ensuring even contact with pan. Turn and cook flesh sides for 1 minute. Repeat with remaining eggplant. Deglaze pan with vinegar, rosemary and garlic. Pour sauce over eggplant and leave to cool.
To build terrine, line inside of terrine moulds with plastic wrap. Layer with eggplant, allowing pieces to extend 5cm above rim on each side. In a large bowl, mix together cooked fish, fennel, onion, zucchini, dried olives, chopped tomato and jelly. Evenly divide mixture between moulds and gently press down with a hand. Top up with remaining jelly. Fold over eggplant pieces and refrigerate overnight, to set.
To make saffron vinaigrette, place all ingredients in a small saucepan on medium heat. Gently warm for 2 minutes. Strain through a fine sieve and season to taste.
To make garnish, heat oil in a small pan on medium. Cook onion, saffron, bay leaf, salt and pepper for 3 minutes, to sweeten onion. Remove from heat and set aside.
Slice terrine into 1.5cm-thick pieces and place on serving plates. Spoon puréed tomato around plate, top with onion, chopped zucchini and olives. Top with saffron vinaigrette then serve.
For 400g prepared bream fillets, you need 2 x whole bream (600g each).
For 400g prepared monkfish fillet, you need 1 x 1kg monkfish tail.
For 400g red mullet fillets, you need 3 x 400g whole fish.
For 300g John Dory fillets, you will need 1 x 1kg whole fish.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
If you enjoyed this Bouillabaise terrine recipe then browse more French recipes, stew recipes, seafood recipes, the very hungry frenchman recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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