Bouillabaisse
This is the Grande Dame of fish stews. It’s a riot of many fish, shellfish, ripe tomatoes, wild fennel and saffron, served in two parts. First comes the rich broth, with croutons and rouille, the spicy, garlicky, saffron-spiked mayonnaise, then the fish and potatoes cooked in the stock.
- Servings: 8
Source: The London Economic
Ingredients
- Small Crab
- Red mullet
- Gurnard
- John Dory
- Bream
- Monkfish Tail Fillet
- Hake Fillet
- Mussels
- Small Octopus
- small pinch saffron
- garlic
- Chopped parsley
- Olive oil
- Onions
- head celery
- head garlic
- bulb Florence fennel
- handful Wild Fennel Stalks
- Bay leaves
- Sprigs thyme
- Black peppercorns
- Fennel seeds
- The peel from ½ orange, ideally dried, but fresh is fine
- dried Spanish chilli, stalk and seeds removed
- Good quality saffron
- Ripe tomatoes
- bottle dry white wine
- Big glug of brandy
- Big glug of pastis
- Cold Water
- Waxy red potatoes
- of a day-old crusty baguette
- fat or 2 small cloves of garlic, peeled, green sprout removed
- Egg yolks
- Salted anchovy fillets
- Fresh bread
- A small pinch of saffron
- Powdered cayenne
- Lemon juice
- Red wine vinegar