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Chantarelle Spiked Bouillabaise

10+30 minutes

2 Servings


Dunk some crusty bread in our plant-based twist on the Provençal classic bouillabaisse - brimming with warming and smoky umami with to make a sunny coast feel a little closer…

Chantarelle Spiked Bouillabaise


How to make

Chop garlic, one shallot and celery finely and set aside.

Peel and chop remaining vegetables coarsely into 1 inch cubes (or delicious morsels).

Sautee the finely chopped vegetables in some oil until soft and translucent but not browned, then add spices and saffron and sauté another 30 seconds.

Add the wine and cook until almost gone, then add tonic, stock and and remaining veg including tomatoes and cook for 30 minutes or until soft.

Serve with a delicious crusty sourdough, coarsely chopped parsley and a glug of your best olive oil!


  • 50ml chantarelle tonic

  • 4 banana shallots

  • 500g celeriac

  • 1 stick green celery

  • 150ml dry white wine / fino sherry

  • 1 tin San marzano (Or Plum) Tomatoes

  • 2 cloves garlic

  • 600ml vegetable stock

  • 5 spices: smoked paprika (knife edge), espelette pepper (small teaspoon), saffron (0.25g or half a pack), salt, black pepper

  • A glug of delicious olive oil and flat leaf parsley for serving

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