Cod with bouillabaisse sauce
by Stephen Crane

Ingredients

Fish & Shellfish

  • 4 cod fillets, each weighing 200g
  • 1 squid
  • 500g of white fish bones, chopped

Dairy

  • 4 knobs of butter, for frying
  • 200g of butter

Fruit & Vegetables

  • 1 leek, white part only, sliced
  • 1/2 onion, peeled and sliced
  • 2 celery sticks, sliced
  • 1 courgette, diced
  • 1 red pepper, deseeded and diced

Oils & Vinegars

  • olive oil, for frying
  • vegetable oil

Store Cupboard

  • 1 tsp tomato paste
  • pepper

Salad & Fresh Herbs

  • 20g of parsley, chopped

Beverages

  • 500ml of tomato juice

Spices & Dried Herbs

  • 1 fennel