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Food & Travel | Recipes
Bouillabaisse
Ingredients
Prep: 20 mins
Cooking: 45 mins
Serves 6
Good pinch saffron
100ml extra-virgin olive oil
2 brown onions, thinly sliced
2 leeks, white and pale green parts only, chopped
6 cloves garlic, chopped
2 tomatoes, peeled, seeded and coarsely chopped
Bouquet garni, made of parsley stalks, 1 teaspoon fennel seeds and 1 small hot red pepper, tied in a piece of muslin
3kg mixed fish fillets and prawns, mussels, clams and calamari
4 medium potatoes, such as Nicola or Desiree, scrubbed, thickly sliced
12 thick slices crusty bread, toasted and rubbed with garlic, to serve
Rouille
2 large cloves garlic
2 small red chillies
1 tablespoon fresh breadcrumbs
2 tablespoons extra-virgin olive oil
| Method
1. In a small bowl, place saffron and cover with hot water. Stand for at least 20 minutes.
2. Place oil, onions, leeks, garlic, tomatoes and bouquet garni in a large pan. Cook for 10 minutes, or until vegetables are soft.
3. Add 2½ litres (10 cups) hot water, any firm-fleshed fish and potatoes. Bring to a boil; cook for 10-15 minutes. Season with salt and pepper. Add shellfish, any soft-fleshed fish, saffron and soaking water. Cook for 15 minutes.
4. Using a slotted spoon, transfer seafood and potatoes to a heated dish. Strain soup into a tureen. Serve with rouille and baguette slices.
5. To make rouille, pound garlic and chillies in a mortar until smooth. In a small bowl, mix breadcrumbs with 1 tablespoon bouillabaisse liquid. Squeeze crumbs dry; add to mortar and pound until you have a paste. Add oil gradually, pounding continuously. Thin paste with 100-200ml of the bouillabaisse liquid.
Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon
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