Bouillabaisse
Ingredients
- 1 onion, chopped
- 1 large carrot, sliced
- 1 large tomato, finely chopped
- 1 fennel bulb, sliced
- 15 mls crushed garlic
- 1 red chilli, chopped
- 1 sprig fennel fronds
- 1 small bunch parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 Piece dried orange rind
- 300 g firm white fish, thickly sliced
- 300 g mussels
- 1 generous pinch saffron
- 60 mls olive oil
- 60 mls white wine
- salt and freshly ground black pepper to season
- 500 mls decent quality fish stock
Garnish
- 1 small bunch fresh coriander, roughly chopped
Method
- Using a heavy bottomed casserole dish with a lid, layer the onion, carrot, tomato and fennel
- Add the garlic, chilli, fennel, the small bunch of parsley, thyme, bay leaf and the orange rind
- Layer the fish and the shellfish on top
- Grind the strands in a pestle and mortar
- Add the oil and the wine and mix
- Pour over the shellfish
- Season generously with salt and pepper
- Leave to marinade for 2 hours and then pour in the stock
- You want the stock to cover the fish – you might not need all of it, and if you need more, use water
- Bring to the boil with the lid on, remove the lid and boil for 12 minutes
- Gently remove the shellfish and fish and place into a deep soup bowl
- Strain the broth and serve over the fish and shellfish with a sprinkle of coriander
Notes
To dry a piece of orange rind: use a vegetable peeler and peel a piece of the skin off the orange without ‘grabbing’’ the pith. Dry in an oven heated to 100 Deg C for 20 minutes. Accompany with a French loaf and rouille