Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Serves: approx. 6
For the Bouillabaisse
- 2 fennel
- 60 ml extra virgin olive oil
- 1 large onion, finely chopped
- 2 parsnips, finely chopped
- 6 cloves garlic, finely chopped
- 2 leeks, white part only, finely chopped
- 1 teaspoon fennel seeds, crushed
- 1/4 teaspoon saffron threads
- 1.75 liters fish stock
- 1kg ripe tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 sprigs thyme
- 1 pinch cayenne pepper
- 60ml Pernod
- 800g Victoria Sea Bass, filleted, cut into cubes
- 800g Pangasius, filleted, cut into cubes
- 500g prawns, peeled and cleaned
- 500g black mussels, scrubbed, bearded
- Salt and freshly crushed pepper
- 2 garlic cloves, finely chopped
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon crumbled saffron threads
- 250g roasted red bell pepper from a jar, diced
- 2 teaspoons red wine vinegar
- 250g mayonnaise
the tops of the fennel, reserving trimmings for stock and fronds for
serving, and chop fennel finely. Heat oil into a large saucepan over
medium heat. Add fennel, onion, parsnip, garlic, leeks and fennel seeds,
and cook, stirring occasionally, for 10 minutes or until vegetables
- Combine saffron and 125ml warm fish stock in a small bowl and allow to steep for 10 minutes.
the tomatoes, removing and discarding seeds, then chop finely. Add
tomato paste to vegetables in the pan and cook for 1 minute. Add the
saffron mixture, tomatoes, bay leaves, thyme and the remaining stock to
the pan and simmer for 30 minutes. Season generously with salt. Stir in
cayenne and Pernod.
- Add the fish to the pan, then prawns,
making sure the seafood is submerged in the liquid. Boil for 5 minutes
or until seafood is just cooked.
- In the meantime place
the mussels with 2 tablespoons water in a frying pan over high heat.
Cover with a lid and cook, shaking the pan occasionally, for 3 minutes
or until the shells open.
- Divide the bouillabaisse into
bowls. Top with mussels and scatter with reserved fennel fronds. Serve
with rustic French baguette and rouille (recipe below).
- To make the rouille, finely chop garlic cloves with cayenne pepper and saffron in a food processor. Pour the vinegar into processor and blend until almost smooth. Blend in mayonnaise scrap into a bowl then stir in the diced red pepper. Season the rouille to taste with salt and pepper.