Posted by / Category French food, London /

Today I have a guest post written just for you by Paddy Davy, whom I met on Twitter (you can get his updates here). Paddy is a talented chef (just look at the pictures if you need any convincing) who wants to create a brand of traditional rural pubs that offer excellence in food and service. If you want to support his venture, please visit Leclere Taverns. I really think that he is on to something!


To top everything up, Paddy is a Francophile. Of course he is. And he has created a version of bourride with a British twist just for you! I like it so much that I think I will try it on next time I have guests at home. Read on, and enjoy!

My memories of holidays in France go back a long way. My abiding memory of these times was of Pernod and it has become a strong symbol of Frenchness to me. In my early days training to cook I then learnt to use it in classical provencal fish dishes, often paired alongside orange and saffron. I also came across many acclaimed chefs, French & English, who used Heinz tomato ketchup in the most unusual places just as a subtle enhancement or warming undertone to a sauce or dressing. Being the inquisitive cook that I am I started dropping it into all sorts of things, eventually stumbling across one of its strangest partnerships within the famous Provençal condiment, rouille. It was a revelation and no more so when stirred into a bouride instead of the more traditional garlic mayonnaise. This recipe definitely turns heads and has a sense of humour about it which is what I like. I just imagine a patriotic French and Englishmen shaking hands, one with a Pernod T-shirt and the other a Heinz one.


Here is the recipe. It feeds 4.




1k fish bones, heads, prawn shells

3 tbs. olive oil

1 orange (zest only)

100ml  white wine

1 carrot

1 onion

2 celery stalks

1 garlic bulb (halved)

Parsley stalks

1 tbs. fennel seeds

1 star anise

Thyme & bay lea

tin of chopped tomatoes

pinch of saffron filaments



Sweat the vegetables for 3 minutes in the olive oil and the wine and simmer for 2 minutes. Now add all the remaining ingredients and just cover with water. Simmer for 1 hour then strain. Add this back to the pan with the saffron and reduce to about 600ml. This should taste wonderful!




2 egg yolks

6 anchovy fillets

1 tbs. harissa paste

1 tbs. Heinz tomato ketchup

3 sprigs flat leaf parsley

1 lemon (juiced)

2 cloves garlic

1 tbs. reduced fish stock

180ml  olive oil




For the rouille. Into a magimix put 2 egg yolks, 6 anchovy fillets, a tbs. of harissa paste, a tbs. of ketchup, a few flat parsley leaves, the juice of a lemon, 2 cloves of garlic and 1 tbs. of the fish broth you have just made. Blend this and whilst the machine is running drizzle 180ml of olive oil in slowly. You will not need all of this for the soup but it is great to dip bread or potatoes in.

To finish the Bouride…


Now you need your fish selection. A handful of mussels, squid, whole prawns and filleted fish cut into bite size pieces is what you are after. It should all total about 150g per person excluding any shellfish. Have next to you the stock, rouille with a spoon, some seasoned flour on a tray, 4 deep bowl/plates and a very hot and large frying pan. Sit your guests down. Dredge the fish in the flour and tap of the excess. Pour a slug of olive oil into the pan. It will smoke almost immediately so follow quickly with the fish which you want to lightly brown on both sides. This should take a minute only. Add a glug of Pernod and quickly follow it with your 600ml of sunburst fish stock. Add the mussels as well at this point. Let it bubble away until the mussels open or for about 3-4 minutes. You should have lost another third of the liquid. Now spoon in 4 dessert spoons of your rouille and swoosh it into the broth. Ladle into the bowls and serve with baguette of course!