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How to make Bouillabaisse

Yield = 4
Prep time: 0:30
Cook time: 0:50
Total time: 1:20

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks, thinly sliced
  • 1 baby fennel, leaves trimmed, thinly sliced
  • 3 sprigs fresh marjoram
  • 1/4 cup tomato paste
  • 2 strips orange rind
  • 400g can Italian tomatoes, roughly chopped
  • 1/2 cup dry vermouth
  • 1kg fish bones
  • 1/2 teaspoon saffron threads
  • 20 mussels, scrubbed and beards removed
  • 350g snapper fillets, cut into 4cm pieces
  • 350g thick white boneless fish fillets, cut into 4cm pieces
  • 1/2 cup flat-leaf parsley, roughly chopped
  • sliced baguette, toasted, to serve

Rouille

  • 1/2 teaspoon saffron threads
  • 1 slice white bread, crusts removed
  • 250g container of chargrilled red capsicum, roughly chopped
  • 2 garlic cloves, chopped
  • 1 small red chilli, seeds removed, finely chopped
  • 1 teaspoon sea salt flakes
  • 1/3 cup olive oil

Method

  • Step 1 To make rouille, place saffron threads into a jug and cover with 1/4 cup hot water. Stand for 5 minutes. Roughly chop bread and place into a bowl. Pour over saffron mixture and stand for 10 minutes.
  • Step 2 Place bread mixture into a food processor with capsicum, garlic, chilli and sea salt flakes. Process until smooth. With processor running, slowly add oil through funnel until well combined and a thick sauce forms. Season with freshly ground black pepper and more salt if required. Spoon into a container, cover and refrigerate until required.
  • Step 3 Meanwhile, heat oil in a large saucepan over medium heat. Add leeks, fennel and marjoram. Cook, stirring often, for 10 minutes or until soft. Add tomato paste, orange rind, tomato, vermouth, fish bones and 8 cups of water. Bring to boil, reduce heat and simmer for 20 minutes. Cool. Strain and discard solids. Wash and dry saucepan. Return stock to saucepan.
  • Step 4 Bring stock to boil over medium heat. Add saffron and mussels. Cover and cook for 5 minutes or until mussels open. Transfer mussels to bowl and discard any unopened ones. Add fish to stock and cook, covered, for 4-5 minutes or until cooked. Divide fish and mussels between serving bowls. Ladle stock over seafood and sprinkle with parsley. Serve with toasted baguette and rouille.