> Recipes > Bouillabaisse

Bouillabaisse

  • Main
  • medium
  • 4
  • 3 hours 15 minutes

PT3H15M

Ingredients

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Metric

Imperial

Bouillabaisse broth

Rouille

To plate

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Method

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1
To make the broth, put the olive oil into a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it
2
Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer
3
Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third
4
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing
5
Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed
6
To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper
7
Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed
8
Finally, peel and seed the tomato and chop the flesh finely to make concasse
9
Cut the salmon, pollack and monkfish into 50g pieces and season lightly with salt and pepper. Cut the sardine fillets in two
10
Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well
11
Add the monkfish and mussels and poach for 3 minutes. Add the salmon and pollock and cook gently for another 7-8 minutes
12
Add the sardine and cook for 2 minutes, then add the herbs and tomato concasse and serve instantly
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Bouillabaisse

 
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