BOUILLABAISSE STEW RECIPE

Method

THE BROTH

Place the olive oil in a large pan over medium heat, add the fennel, onions, and carrots and cook for 6–10 minutes, without colouring them. Add the garlic, red peppers, sea salt, tarragon and pepper, and cook for another 2–3 minutes. Add the tomato puree and cook for a further five minutes and then add the fish bones, lemon and orange skin and cook for a further 7–10 minutes. Add the white wine and reduce by half then add the plum tomatoes. Cover with water and bring to a boil and simmer. Skim off any impurities that have risen to the surface. Cook for 1 ½ hour until reduced by approximately one third, skimming away impurities from time to time. Remove the orange and lemon skin and blend the mix to a smooth sauce. Poor through a chinois, pressing the solids with a ladle to extract all the liquid. Add the butter and blend. Check the seasoning and pass through a fine sieve once more. Chill until needed.

THE ROUILLE

Blend the egg yolks, chillies, red capsicum, garlic, lemon juice, saffron and cayenne pepper in a blender until pureed. Slowly add the oil in a thin stream, whisking continuously. Season with salt and pepper and set aside until required.

THE FISH

Season the monkfish, crevettes and red mullet, brush with butter and cook until done but still firm. Steam the mussels until open and done, remove the meat from the shells and set aside.

TO SERVE

Bring the fish soup to a boil. Warm the fish and place in a large serving bowl, top with the hot fish soup. Serve with toasted sourdough*, butter, rouille and fresh lemon wedges.