Bouillabaisse, rouille
Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.
Bouillabaisse (6 portions):
30g Olive oil
200g Fennel
300g Onion
150g Leek
150g Celery
2kg Fish (scorpion, red mullet)
200ml Pernod
100g Tomato paste
200g Tomato
0.5g Saffron
2L Water
Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé.
Add your tomato paste and cook out for a couple of minutes. Now add the fresh tomato, saffron and water. Slowly simmer for approx 2 hour.
Blend the soup, pass through a sieve and reduce until you have a nice consistency.
Rouille (6 portions):
50g Potato (cooked in bouillabaisse)
1 Egg yolk
2 Garlic cloves
1 Pinch cayenne pepper
1 Pinch saffron
50ml olive oil
In a mortar, smash your garlic, followed by cooked potato then add your egg yolk and saffron. Move to a bowl and slowly whisk in the olive oil. Finish with some salt and cayenne pepper.
To finish:
Scorpion fish
Red mullet
John dory
Potato (sliced)
Baguette
Garlic
Rouille
Emmental cheese
Toast your baguette croutons and rub with a garlic clove. Top with rouille and grated cheese.
Cook your potato slices in the soup followed by the fish. The fish should take approx 3 minutes to poach in the soup depending on the size of fish you’ve gone for.
Plate up, tuck in.
