Bouillabaisse with cock crab and poached lobster

Ingredients

Fish & Shellfish

  • 1.5kg red mullet, or gurnard
  • 1.5kg cock crab
  • 2 lobsters

Spices & Dried Herbs

  • 1 pinch of saffron
  • 2 pinches of cayenne pepper
  • 75g of fennel, sliced thinly
  • 1 fennel, 1cm dice
  • 1 pinch of saffron
  • 1 tsp fennel pollen

Fruit & Vegetables

  • 1/2 orange, peel only
  • 1/2 garlic clove, peeled and sliced
  • 175g of large onion, finely sliced
  • 500g of vine tomatoes, chopped
  • 1/2 lemon, juice only
  • 6 plum tomatoes, ripe vine
  • 50g of King Edward potatoes
  • 1/4 garlic clove, minced
  • 10ml of lemon juice

Salad & Fresh Herbs

  • 1 sprig of fresh thyme
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • fresh thyme
  • 1 handful of fennel cress

Oils & Vinegars

  • 25ml of olive oil
  • 200ml of olive oil
  • 25ml of extra virgin olive oil, plus more for storing tomatoes
  • 38ml of olive oil

Store Cupboard

  • 55g of tomato purée
  • 12g of salt
  • 1 pinch of salt
  • salt
  • black pepper
  • sugar
  • 1 egg yolk
  • salt

Beverages

  • 2l water
  • 25ml of Pernod

Dairy

  • 10ml of whole milk