Description
This is a classic French seafood stew, full of aromatic flavours.
Ingredients
Bouillabaisse Seafood
400 g Seabass fillets with skin, cut into 8 pieces
400 g Kingklip fillets cut into 8 pieces
400 g Gurnard fillets with skin, cut into 8 pieces
400 g Monkfish fillets
300 g squid, cleaned
500 g octopus, cleaned
40 mussels, cleaned
200 g white mussels
200 g clams
8 crayfish, cleaned
400 g prawns, cleaned
Broth Base
1 kg bones from fish, including prawn shells and heads
⅘ C (200 ml) olive oil
200 g carrot
200 g celery
200 g fennel
200 g onion
200 g leeks
1 tsp (5 ml) coriander
1 tsp (5 ml) fennel seeds
1 star anise
2 sprigs thyme
1 bay leaf
½ tsp (2.5 ml) smoked paprika
8 cloves crushed garlic
Zest of 1 orange
350 ml dry white wine
500 g tomatoes, crushed
2 litres water
2 litres of soup base
1 large pinch saffron strands (about 1 g)
50 ml pernod
¼ tsp (5 ml) smoked paprika
Salt and pepper
120 g tomato purée
250 g fennel
4 large potatoes peeled and cubed
Croutes
Baguette sliced into 12 thick slices
3 Tbsp (45 ml) extra-virgin olive oil
1 garlic clove, halved
Red Pepper Rouille
1 red bell pepper, roasted and peeled
ground cayenne pepper to taste
1 Tbsp (15 ml) fresh lemon juice
200 g aioli
Instructions
Bouillabaisse Seafood
Remove the heads from the seabass and gurnard (if possible).
Remove belly and skin and trim all fish, ensure that everything is equally portioned to serve 8 people. Ensure all shellfish and seafood is clean and ready to cook.
Broth Base
Preheat oven to 220 °C.
Split and roughly chop the fish heads, prawn shells and heads, drizzle with olive oil and then place on a roasting tray and roast for 8-10 minutes
Prepare the mirepoix by dicing the carrots, celery, fennel and onion and leeks. Put the remaining oil in a large pan and add the mirepoix. Over a low heat, start to sweat the vegetables. Allow to caramelise a little, then add the spices, tomatoes, garlic, zest roasted bones and wine.
Add the water and allow to come to the boil. Continue to cook for 30 minutes.
Blend the soup and then pour through a muslin-lined sieve. Allow the broth to drip through naturally and don’t push or force the mixture through, this will result in a grainy broth.
Transfer the broth to a large, clean saucepan, bring the soup to a simmer and gently reduce. Add the seafood just before you are ready to serve and simmer gently until everything is cooked through.
Croutes
Place thickly sliced baguette pieces on an oven tray, drizzle with oil. Grill in the oven until golden brown, then flip over and grill the other side.
Rouille
Combine all of the ingredients in a blender, process until smooth.
Spread on the toasted croutes and serve as an accompaniment to bouillabaisse
