Bouillabaisse
Serves 8
85ml olive oil
2 x small onions chopped
2 x leeks chopped (white only)
3 x sticks of celery chopped
2 x heads of fennel slices
10 cloves garlic chopped
½ orange zest
900gm chopped tomatoes
½ chilli seeded and chopped
1 teaspoon saffron
2 sprigs thyme
4 bay leaves
6 pints fish stock
3.5 kg mixed fish (monkfish, conger eel, red gurnard, John Dory, bream, bass, and red mullet)
750gm mussels
1 x teaspoon chopped dill
2 x tablespoons Pernod
750gm cooked langoustine or prawns
Salt
Pepper
For garnish
8 slices thin French stick
Rouille
Pre heat an oven to 220oc
Heat the oil in a large heavy based pan and add the onion, leek, celery and garlic, cook for 4-5 minutes until soft. Season with some black pepper and add the orange zest, add the tomatoes, chilli, thyme, bay leaves and the fish stock. Bring to the boil and simmer for 10 minutes.
Add the firmer fish first such as the conger eel and the monkfish, bring back to the boil and simmer for 3 minutes then add the soft fish and the mussels and cook for a further 3 minutes. Add the dill and the pernod and the cooked langoustine or prawns and leave for 2 minutes then remove all the fish and reduce the stock and add a little olive oil and it will form a rich creamy broth, test and adjust the seasoning serve with the rouille on the croute.
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