How To Make Bouillabaisse

Servings: 8
Cook Time: 1 hour & 15 minutes
Prep Time: 30 minutes
Ready In: 1 hour & 45 minutes

Ingredients:
40 ml olive oil
2 leeks, sliced
1 fennel bulb, sliced
1 large onion, sliced
1 garlic head, cut in half
1/2 tomato, chopped
1 tsp tomato purée
a few sprigs of parsley
a few sprigs of thyme
2 bay leaves
2 orange rinds, free of pith
1 1/2 ltr water
500 ml fish stock
1 tbsp fennel seeds
1 tsp saffron
2 tbsp Pernod
the bones of 1 sea bream, plus fillets cubed
the bones of 1 red rock cod, plus fillets cubed
200 g mussels, cleaned
2 potatoes, diced
2 tbsp parsley, chopped
salt and pepper

Directions:
1. Place a saucepan onto medium high heat. When hot add the olive oil, leeks, fennel, onion and the garlic. Stir well and sweat them until tender.

2. Add the tomatoes, tomato purée and the fish bones. To enhance the flavour you can also add in some prawn shells. Add the stock, and the water. Bring it all to a simmer. Once simmering, skim the surface of any impurities with your ladle. Add the parsley, thyme, bay leaves, orange peel, fennel and the saffron. Make sure that everything is submerged. Leave to cook for 45-60 minutes.

3. After this time, ladle the soup into a sieve with a pan underneath. Push all the juices through with your ladle. Put the pan of strained liquid back onto the heat. Add the diced potatoes, the Pernod and season with salt and pepper. Bring it back to a simmer and then cook it for a further 15 minutes or until the potatoes are cooked. Add the cubes of sea bass fillets, the cubes of the red rock cod fillets and the mussels. Once the mussel shells have opened, sprinkle over the parsley.

4. Ladle the bouillabaisse into bowls while steaming hot! This tasty soup is traditionally served with toast and rouille.

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