Bouillabaisse

Ingredients

Stock

• 1 kg fish heads, bones and trimmings (white fish only)
• 1 leek (white and pale green, sliced)
• 1 fennel bulb (chopped)
• 1 onion (chopped)
• 4 garlic cloves
• 1 tin chopped tomatoes (400 g)
• 2 bay leaves
• A few thyme sprigs
• 1 strip of orange peel
• A pinch of saffron threads
• 1 teaspoon fennel seeds
• 4 tablespoons olive oil
• 200 ml dry white wine
• 1.2 litres water

Fish (mix and match, 1 ½ kg total)

• Firm: monkfish, gurnard, john dory (cut into chunks)
• Medium: red mullet, sea bass (filleted, cut in two)
• Delicate: cod, hake (filleted, cut in two)
• Optional: prawns, mussels

Rouille

• 1 thick slice white bread (crust off, soaked in stock then squeezed)
• 4 garlic cloves
• 1 red chilli (small, seeded)
• 1 egg yolk
• A pinch of saffron
• 200 ml extra virgin olive oil
• Salt

To serve

• 1 baguette (sliced and toasted)
• 1 garlic clove (for rubbing)

Method

Stage 1 - Build the stock

1. Heat the olive oil in a large pan; cook the leek, fennel, onion and garlic for 10 minutes.
2. Add the fish heads/bones, fennel seeds, saffron, orange peel and herbs.
3. Pour in the wine and let it bubble away.
4. Add the tomatoes and water. Simmer 30 minutes.
5. Strain through a fine sieve, pressing hard on the solids. Discard the solids.

Stage 2 - Rouille

1. Pound the garlic, chilli and saffron to a paste in a mortar (or whizz in a small blender).
2. Add the soaked bread and egg yolk; mix.
3. Drizzle in the olive oil slowly, whisking, until the mixture emulsifies into a thick mayonnaise-like sauce.
4. Season with salt.

Stage 3 - Cook the fish

1. Bring the strained stock back to a gentle simmer.
2. Add the firm fish; cook 5 minutes.
3. Add medium fish; cook 3 more minutes.
4. Add delicate fish, prawns and mussels; cook 2-3 minutes until everything is just done and the mussels have opened.

Stage 4 - Serve

1. Rub the toasted baguette slices with garlic.
2. Ladle the stew into bowls; top each with 2-3 toasts and a generous dollop of rouille.