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Bouillabaisse

Ingredients (serves 4)

  • For the Bouillabaisse broth
  • 200ml of olive oil
  • 2 bulbs of fennel, roughly chopped
  • 2 red peppers, roughly chopped
  • 10g of sea salt
  • 20g of tarragon
  • 4g of black pepper, crushed
  • 1000g of fish bones
  • 1000g of plum tomatoes, roughly chopped
  • 30g of tomato paste
  • 2 pinches of saffron
  • 2 lemons, juiced
  • 40g of butter
  • For the Rouille
  • 3 egg yolks
  • 2g of salt
  • black pepper
  • 1 lemon, juiced
  • 1 pinch of saffron
  • 1 pinch of cayenne pepper
  • 200ml of olive oil
  • 200ml of vegetable oil
  • 4 garlic cloves
  • To plate
  • 1 plum tomato
  • 200g of salmon fillet, skinned
  • 200g of pollock, skinned
  • 200g of monkfish, skinned
  • 2 sardine fillets
  • 8 mussels, cleaned
  • 2g of basil leaves, chopped
  • 2g of tarragon, chopped
  • 2g of chives, chopped