Mat Follas shares his Bouillabaisse recipe from the Bramble Cafe & Deli

Newly opened Bramble Cafe & Deli will be opening on weekend evenings.

To celebrate this chef Mat Follas has shared one of the opening night’s recipes – his Bouillabaisse.

The former Masterchef Champion appeared back on our screen this week to judge the latest rounds of the popular BBC series.

Bramble cafe & Deli will hold their first evening service on 15 & 16 April and then resume regularly in May.

Bouillabaisse by Mat Follas at The Bramble Cafe & Deli
Bouillabaisse by Mat Follas at The Bramble Cafe & Deli


By Mat Follas

Prepare 30 minutes, cook 60 minutes


For the Sauce

2 400g tins of chopped tomatoes

1 red pepper

£Ω fennel bulb, sliced

2 cloves Garlic, sliced

pinch saffron

1 brown onion, peeled and sliced

Small bunch Thyme, Sage and Bay, tied into a Bouquet Garni

500g Fish heads if available

300ml fish stock

1dsp sugar

Olive oil


4x100g Hake Steaks

8 Extra Large prawns, shell and heads on

800g Mussels, cleaned

150g smoked or cured salmon

200g peeled and cooked small new potatoes

50ml Pernod

Table salt

For the Rouille

200ml Mayonnaise

2 cloves garlic, peeled and crushed

small bunch saffron

Loaf of french baton, sliced diagonally into 5mm slices


For the Sauce

  1. Place the onion, garlic, saffron and fennel in a large saucepan with a generous amount of olive oil (5mm deep) and simmer on a low heat for about 5 minutes to brown everything slightly.
  2. Place the pepper over a naked flame to blacken, then peel slightly. Take off most of the skin, slice and place in the sauce.
  3. Add the fish stock, sugar, bouquet garni, saffron and tomatoes and bring to a low simmer for 45 minutes.
  4. After cooking the sauce remove the fish heads and bouquet garni then, using a stick blender, puree the sauce into a smooth liquid.

The sauce can be stored in the refrigerator or frozen at this point. It actually improves if stored for a day in the refrigerator.

For the Rouille

Mix together the mayonnaise, garlic and saffron with a stick blender to combine fully. Serve with the french baton that has been baked or toasted till crispy.

To cook

  1. Simmer a pan of heavily salted water and cook the Hake for four minutes until opaque and just starting to break up.
  2. Place the Hake, Prawns, Mussels and potatoes in the sauce and bring to a low simmer for five minutes, add the Pernod and stir gently, then taste and add a pinch of salt if needed.
  3. Serve in deep bowls, arranging the fish and shellfish for presentation. Top with some cured salmon and a sprinkle of chopped parsley. Serve with the rouille and a side plate for bones and shells.

This dish is on the Bramble Cafe & Deli evening menu priced £13.

We hope you enjoyed this recipe. If you make this at home please share your creation by posting a photo on Twitter (@itspoundbury) or Facebook (itspoundbury) or email

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