For company
Bouillabaisse
Marseille in a bowl — saffron and fennel broth loaded with firm white fish, mussels and prawns, with rouille croutons to float on top.
From The Food of France by Maria Villegas and Sarah Randell. Seafood and fish from Dunkeld Fisherman's Deli — kingklip holds its shape where hake crumbles.
Method
- 01
Soften the onions, fennel and garlic in the olive oil over a medium heat for 12 minutes without colouring.
- 02
Stir in the tomatoes and tomato puree, cook for 5 minutes, then add the stock, saffron, orange peel, bay and thyme. Simmer for 25 minutes and season well.
- 03
Make the rouille: whisk the yolk with the garlic, paprika and saffron, then trickle in the oil whisking constantly until thick. Finish with lemon and salt.
- 04
Add the Pernod to the broth. Slide in the fish and simmer for 4 minutes, then the prawns and mussels and cook for 3–4 minutes more until the mussels open and the prawns are pink.
- 05
Discard any mussels that stay shut. Taste for salt and lemon.
- 06
Serve in wide bowls with toasted baguette spread thickly with rouille floated on top.
Keep cooking
