Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

Ahead of today's Bastille Day celebrations, we're sharing two of our favourite French classics for your cooking repertoire - a heartwarming Bouillabaise followed by an oh-so-delicious Tarte Tatin, courtesy of VIVE Head Chef Julien Vasseur.

And don't forget to come and visit us at the BBR Festival at Sydney's Circular Quay to celebrate Bastille Day and all things utterly French! It kicks off today and we're honoured to be cooking as part of the Festival so come on down and join in the fun! For more details on what you can expect from this year's BBR Festival, head to their website here.

If you like the sound of these heartwarming French classics and would like to receive weekly recipes directly to your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!

Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.

In the meantime, enjoy this week's recipe offering. And if you'd like to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.



1/4 cup extra virgin olive oil

1 brown onion, chopped

2 leeks, white portion only, chopped and rinsed

2 tomatoes, peeling and coarsely chopped

2 garlic cloves, crushed

1 fresh bay leaf

2 fresh thyme sprigs

1 fennel stalk, approx 15cm

1 fresh orange zest strip, approx 3x5cm

1/2 tsp salt

1/2 tsp freshly ground pepper

2 cups dry white wine

1 cup water

5 potatoes, peeled and cut into 1cm thick slices

1/4 tsp saffron threads

2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks

Boiling water as needed

2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks

500g mussels, scrubbed and de-bearded

500g small crabs

1 tbs minced fresh flat leaf parsley

8 slices coarse country bread, toasted and rubbed with garlic



To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25min).

Once potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.

Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.

Bon appétit!



Plain flour, for dusting

500g puff pastry

5 large Granny Smith apples

100g golden caster sugar

100ml Calvados (French apple brandy)

1 vanilla pod, halved and seeds scraped

50g butter, cubed



Preheat oven to 190°c.

Dust working surface with flour. Lay out puff pastry. Lay tarte tatin mould over the pastry and cut around, allowing an additional 2cm around. Set aside.

Peel and quarter apples. Heat a heavy-bottomed saucepan over medium heat and add sugar, Calvados, vanilla seeds and pod. Allow sugar to dissolve and cook until mixture forms a light caramel.

Add apples - cook for 5 minutes or until apples have softened. Transfer apples to tarte tatin mould and cover with pastry.

Transfer to oven and bake for 20-25 minutes or until pastry is golden and caramel bubbles underneath the pastry.

Remove from oven and carefully transfer to serving plates - be careful, the caramel will be very hot!

Serve warm with ice cream or custard - be sure to come back for seconds!