Bouillabaisse

This is a variation of a very classic French soup/fish stew. In France all of the fish would be cooked together whole, but I find that this way of making the stew is more appealing as all of the bones have been removed from the fish making it a lot easier to eat.

A bouillabaisse is not worth making in small quantities it is a dish that should be shared. Here I have given the presentation of the dish when served at the Merchant hotel, but if I were to cook this dish at home, it would be cooked the same way, but all served in one big dish in the middle of the table with loads of crusty bread and rouille.

Serves 6;

Ingredients;

For the broth;

450g monkfish fillet, cut into 6 even chunks, bones reserved

3 red mullet descaled and filleted, bones reserved

1 large Dover sole, filleted and skinned, bones reserved

12 large scallops, removed of coral and coral reserved

5tblsp olive oil

2onions, finely chopped

6 garlic cloves, finely chopped

2 leeks, finely chopped

1 bulb fennel, finely chopped (reserve the tops)

675g tomatoes, chopped

1tsp of fennel seeds

1tsp tomato puree

1 small bunch freshly chopped flat leaf parsley

3 sprigs fresh thyme

2 bay leaves

2 strips orange peel

500ml/1pt fish stock

2lts water

1tsp saffron

Maldon salt and cracked black pepper to taste

2tblsp pernod, or similar

For the rouille;

200g mashed potatoes, still warm

6 cloves of garlic, crushed

2 red chillies, seeded and finely diced

4 egg yolks

4 red peppers, roasted and peeled

Juice of 1 lemon

500ml olive oil

Seasoning

Cayenne pepper

For the saffron potatoes;

1tsp saffron

1ltr water

1tsp Maldon salt

12 baby potatoes, turned into a barrel shape

To serve;

Green beans

Slices of toasted baguette

Sorrel cress

Method

For the broth;

Place a clean J cloth or kitchen roll onto a tray. Lay the fish onto this tray. Cover and leave in the fridge.

Heat the olive oil in a large pan over medium heat; add the onion, garlic, leek, and fennel. Cook over a medium heat until the veg has softened without colour. Stir in the tomatoes, fennel seeds, tomato purée and continue to cook for 5mins. Add the fish trimmings, bones and scallop corals, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.

When the fish broth has reduced to about 1.7ltr, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly.

For the rouille;

Place the potato, garlic, egg yolks, peppers and lemon juice into the robo and blend to a smooth puree. With the motor still running, very slowly trickle in the oil until all has been amalgamated.

Season to taste with salt, pepper and cayenne.

Store ready for use.

For the saffron potatoes;

Place a medium pot over high heat and add the saffron, water and salt, swirl the saffron in the water to colour. Add the potatoes and bring to the boil, reduce to a simmer and continue to cook until the potatoes are tender approx 10mins.

To serve;

Remove the tray of fish from the fridge.

Lay the two sole fillets onto a board and cut into 3 strips each. Roll each strip from top to tail and secure with a tooth pick. Place the rolled sole fillets and the red mullet fillets onto a tray, drizzle with olive oil and season to taste. Place this tray under a pre heated grill and cook for 5mins or until cooked through.

In the meantime place a large pan over a high heat and add a little olive oil. Season the scallops and the monkfish and cook in the hot pan until golden on each side and cooked through.

Place the stock into a pot and bring to the boil add the potatoes and warm through, add the green beans and cook for a minute.

Arrange the cooked fish, green beans, potatoes and croutons into 6 bowls as shown above. Garnish with cress and serve the rouille on the side.