Fleur (Delacour) Weasley's Bouillabaisse

When you think about vegan food, seafood isn’t exactly what first comes to mind.

Is it possible to make vegan fish? And perhaps an even better question-- does it taste good?!

With an increasing awareness about the plight fish face and the destructiveness of commercial fishing, there’s no better time to look to vegan and vegetarian food for plant-based alternatives. 

Today, as part of our Wizards For Environmental Protection (W.F.E.P.) recipe series, we’re joined by none other than the brilliant Triwizard Tournament Champion and all-around standout witch, Fleur (Delacour) Weasley! 

She’s been kind enough to share her famous bouillabaisse recipe, one she inherited from her beloved “grandmuzzer!” 

This traditional Southern France dish is a stew that’s often made from at least five different types of fish and shellfish and served with garlic croutons and rouille. But, with so many animal-free alternatives like salty sheets of nori, dulse seaweed, savory miso paste, and plant-based proteins like tempeh and jackfruit, it’s a cinch to make vegan bouillabaisse! 

Read on for the details! Happy cooking!

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Bonjour! Please don’t be shy. Come in! It’s so wonderful to have friends come to visit us at Shell Cottage, especially Hermione and Luna! I just hosted them here for dinner the other night! 

It’s always a pleasure to take a break from Gringotts curse-breaking with mon amour, Bill (such a brave spirit he has!), and to spend time in the kitchen cooking up some of my favorite family recipes. 

Today I’m going to teach you how to make my spectaculaire family recipe for bouillabaisse!

My grandmother learned how to make bouillabaisse from her grandmother, and her grandmother before her. (Oui! Of course, Veelas can cook!) 

Whenever I make up a big pot of bouillabaisse, my sister, Gabrielle, and my mother join me. When they’re not at Hogwarts, my daughters Victoire (Ravenclaw’s newest Head Girl!) and Dominique help too. 

​And before you go off saying, “Oh! Only women in the kitchen,” I’ll have you know, I also taught Bill how to make the recipe, and now he’s nearly as fantastic at it as I am! My nephews, Hugo and Fred II, have also proven themselves to be bright, young bouillabaisse chefs. 

I’m delighted to say that even Molly Weasley herself has given her compliments to my food--something that I thought I would never hear from her! The first time Molly tasted it she winked at me and said "C'est délicieux!”

Although this recipe is traditionally made from fish and shellfish, Bill and my friends all prefer it with vegetables instead! 

It’s certainly better than the bouillabaisse that the Hogwarts elves made for us at the welcome feast during the Triwizard Tournament, back in 1994. 

​Although they tried, which I appreciate, Hogwarts cuisine was so heavy and oily! So having foods in the Great Hall like the ones I grew up with and enjoyed at Beauxbatons was a surprise that my friends and I were grateful for! 

Now, when you see these ingredients listed out, don’t panic! They may look like a lot, but really this bouillabaisse comes together quite quickly. 

And if you start to think this recipe is intimidating, imagine going up against a full-grown Welsh Green dragon, a mob of Grindylows in the Black Lake, and Hagrid’s Blast-Ended Skrewt creatures in an enchanted maze...all while you are but 16 years of age!  

Instead, look at this bouillabaisse as a challenge! Your own Triwizard Tournament task in the kitchen! There are many choices you have and different ingredients you can use!

So come, Accio your baguette magique, tie your hair back, and let’s get cooking! On y va!​

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Vegan Fish Stock

 Ingredients: 

• 4 cups (1L) of water 
• 1 teaspoon (5g) of dried seaweed or 2 whole dried nori sheets, crumbled or finely chopped 
• 1 teaspoon of vegetable stock powder (or 1 vegetable bouillon cube) or 1 teaspoon of vegetable base 
• Optional: dried dulse seaweed 
• Optional: dried shiitake mushrooms or shiitake mushroom powder 

Instructions for Vegan Fish Stock:

1. Add 4 cups (or 1L) of water to a large pot, put on high heat, and bring to a boil.
2. Once boiling, stir in dried seaweed, vegetable stock powder, and (optional) dulse and shiitake mushroom powder.
3. Stir in until combined, then remove from heat and let cool slightly.

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Vegan Fish
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Ingredients:

• 200g (8oz) package of tempeh

AND/OR

• 250g (16oz) package of firm or extra firm tofu
• 1 can of jackfruit (drained weight: 210g)

Marinade:

• 1 teaspoon (4g) of dried seaweed or 2 whole dried nori sheets, crumbled or finely chopped 
• 1 tablespoon (15ml) of fresh lemon juice 
• 1 teaspoon (15ml) of white miso 
• 2 tablespoons (30ml) of soy sauce 
• 2 tablespoons (30ml) of mirin (or substitute with white wine or rice vinegar)​​

Instructions for Vegan Fish:

1. For the tempeh: Fill a large pot or pan about ¼ full with water and set up a steamer/steamer basket inside it. Steam the tempeh for 10 to 15 minutes to remove the bitterness (optional, but recommended).
2. Once steamed, remove from heat and allow the tempeh to cool, then cut into cubes.
3. (If you’re not steaming the tempeh you can start here): Cut the tempeh into cubes, add the marinade to it, and set it aside. Let it marinate for at least 2 hours or overnight. 
4. Once marinated, add 1 tablespoon olive oil to a pan and sauté the tempeh on medium to high heat until slightly golden brown (about 5 to 10 minutes).
5. Once browned, remove from heat and set aside. This will be added to the bouillabaisse at the very end. 

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AND/OR

1. For the jackfruit: Drain, then rinse the jackfruit chunks. Squeeze excess water out (you can use a dishcloth or paper towels). 
2. Shred the chunks with your hands, leaving the attached firm core as it is or chopping it with a knife. (Alternatively, you can put the chunks through a food processor.)
3. Add the marinade to the jackfruit and set it aside. Let it marinate for at least 2 hours, or overnight. 
4. Once marinated, add 1 tablespoon of olive oil to a pan and sauté the jackfruit on medium to high heat until slightly golden brown (about 5 to 10 minutes).
5. Once browned, remove from heat, and set aside. This will be added to the bouillabaisse at the very end. 

AND/OR

1. For the tofu: Drain the tofu and cut it into small cubes. 
2. Add the marinade to the tofu and set it aside. Let it marinate for at least 2 hours, or overnight. 
3. Once marinated, add 1 tablespoon of olive oil to a pan and sauté the tofu on medium to high heat until slightly golden brown (about 5 to 10 minutes).
4. Once browned, remove from heat, and set aside. This will be added to the bouillabaisse at the very end. 

* If you plan on cooking all three vegan fish substitutes, you can sauté the tempeh, tofu, and jackfruit all together in one large pan with the olive oil until golden brown (5 to 10 minutes). 

An alternative way to cook the tofu: 

1. Cut the tofu into 1-inch slices and allow to marinate for at least 2 hours or overnight.
2. Coat marinated tofu in cornstarch (or cornflour) and pan fry over medium to high heat with olive oil until lightly golden (about 5 to 10 minutes). 
3. Once browned, remove from heat.
4. Cut a nori sheet lengthwise to make 4 strips. Wrap one strip around each slice of tofu to serve warm. ​

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Bouillabaisse

Ingredients:

• 1 yellow onion, minced or finely chopped
• 2 - 4 cloves of fresh garlic, minced
• 1 tablespoon olive oil, or neutral oil such as grapeseed oil 
• 3 - 4 carrots (about 350 g), peeled and sliced 
• 3 large Yukon gold potatoes, OR 6 - 12 baby yellow potatoes, diced and with their skin on (about 350 g)
• 4 cups (1L)  of vegan fish stock/broth 
• 1 14 oz can (400g) of crushed or whole tomatoes (plain, not spicy)
• Pinch of crushed red pepper flakes 
• Large pinch of saffron 
• ½ teaspoon (3g) of dried seaweed or 1 whole dried nori sheet, crumbled or finely chopped (add more to taste)
• Salt and pepper to taste
• Optional: ¼ cup (50ml) dry white wine 
• Optional: a large pinch of dried fennel OR freshly minced fennel ​

Instructions for Bouillabaisse:

1. In a large pot over medium-high heat, sauté chopped onion and minced garlic until slightly browned and fragrant, about 2 - 4 minutes. 
2. Add sliced carrots and diced potatoes to the pot and sauté for another 2 - 5 minutes.
3. Sprinkle the saffron, crushed red pepper flakes, and (optional) fennel over the sautéed vegetables and stir until they’re just coated. 
4. Add the vegan fish stock/broth, can of crushed or whole tomatoes, white wine, and seaweed, and bring the pot to a boil. 
5. Once it reaches a boil, reduce the heat to low. Cover pot and let simmer for 30 to 40 minutes, stirring occasionally. 
6. Add salt and pepper to taste.
7. Add in your vegan fish alternative (tempeh, tofu or jackfruit) in the final 5 minutes of cooking until just warmed through. 
8. If using the nori-wrapped tofu or premade vegan fish cakes, serve on the side so they don’t lose their crispy breadcrumb coating.
9. Remove from heat.
10. Garnish with topping or drizzle of choice.
11. Dig in and enjoy!

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(Optional) Garlic croutons:
For 6 croutons 

• 4 slices (70 g) of your favorite bread
• 2 tablespoons olive oil 
• 1 clove of garlic, halved
• Herbs of your choice (optional)

1. Heat 2 tablespoons of olive oil in a pan and toast your bread.
2. Remove from heat when golden (about 2 mins on each side).
3. Cut a garlic clove in 2 and rub it on each side of the bread and (optional) sprinkle herbs of your choice
4. Once seasoned, either place the bread slices on a side dish to be served with rouille or chop them into cubes and serve atop the bouillabaisse. ​

(Optional) Rouille:

• 2 small Yukon gold or baby yellow potatoes (about 100g)
• 2 tablespoons (25 ml) of unsweetened soy milk or soy cream*
• 1 large garlic clove
• 3 tablespoons (45 ml) of olive oil
• ½ teaspoon of tomato paste
• ½ teaspoon of paprika
• Pinch of chili pepper
• Pinch of saffron

 

1. Peel the potatoes, boil or steam until tender.
2. Mix the potatoes and the other ingredients with a blender, food processor, or hand blender until smooth.
3. Serve the rouille in a small ramekin and use it as a spread on the garlic croutons.
4. Store leftover rouille in an airtight container in the fridge for up to 3 days. 

*Other unsweetened non-dairy milks are okay, too, but adjust the quantity so the rouille isn't too liquidy! 

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Bouillabaisse Serving Suggestions:

• Garnish the bouillabaisse just before serving with a drizzle of a mixture of olive oil, saffron, and a pinch of fresh minced garlic or garlic powder.
• Serve with fresh or store-bought sourdough garlic croutons.
• Spread rouille or aioli on your croutons.

Notes from The Protego Foundation:

• In a hurry? If you don’t have time to marinate your tempeh, you can find tempeh with sea vegetables (see the brand “Impulse” in the UK). Follow the same instructions as the marinated tempeh, but go straight to cubing it and pan frying it. 

• In the UK, you can find some vegan fishcakes by Linda McCartney (in the frozen section, labeled “2 Vegetarian Fishcakes,” but they are in fact vegan), Marks & Spencer (Plant Kitchen Melt in The Middle No Fish Cakes), and Tesco (Plant Chef Breaded Fish-Free Cake). US vegan seafood brands such as Gardein, New Wave, and Sophie’s Kitchen also make ready-made faux fish filets.

• In the UK, some vegan aioli or garlic mayo options include: Rubies in the Rubble Garlic Mayo, Bonsan Absolutely Vegan Organic Garlic Aioli, Follow Your Heart Organic Garlic Aïoli Veganaise, Heinz Vegan Garlic Aioli Mayo, LEON Garlic Aioli Mayonnaise. In the US, Follow Your Heart and Primal Kitchen both offer vegan garlic aioli alternatives.

Bon appétit!

If you whip up a pot of Fleur’s famous bouillabaisse, be sure to snap a photo and tag us! We’d love to see your enchanting creations!

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​​Written by Victoria Tomis

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