Creating Wines of Distinction

Bouillabaisse with Crayfish, Abalone, Olive Ciabatta

Bouillabaisse with Crayfish, Abalone, Olive Ciabatta

Enjoy with the Creation Sauvignon Blanc, Semillon


1 kg deboned fish

150 g carrots, chopped

150 g onions, chopped

150 g celery, chopped

150 g leek, chopped

150 g fennel bulb, chopped

20 ml olive oil

150 g whole tomato, chopped

250 ml white wine

50 g garlic chopped

50 g tomato paste

2,5 litre fish stock or vegetable stock

25 ml oil

1 g saffron

salt and pepper to taste


Place saffron in 20 ml lukewarm water.

Sauté all the vegetables together in the olive oil, add the tomato paste.

Add the wine and cook till almost all the wine is gone.

Add the fish and fish/vegetable stock.

Add saffron water to the soup and boil for about 2 to 4 hours.

Place in a blender and blend till very smooth.

Pass through a fine sieve and let it cool down.

If too thick, add water to adjust the consistency.

Check seasoning.


Before plating add to the soup:

100 g crayfish tail

33 g abalone

100 g fish

Simmer till cooked.


Slice ciabatta, toast lightly with olive oil and rub with a garlic clove.

Serve on side of the soup and enjoy!


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