Bouillabaisse with rouille and griddled ciabatta
This fragrant bouillabaisse is served with rouille and griddled ciabatta
Try this Provençal-inspired seafood dish by Adam Cain, head chef of The Kingsdon Inn
Serves 4
For the bouillabaisse
- Olive pomace oil 100ml
- Onion 1, peeled and roughly chopped
- Fennel bulb 1, roughly chopped
- Red pepper 1, de-seeded and roughly chopped
- Celery 2 sticks, roughly chopped
- Carrots 2, roughly chopped
- Plum tomatoes 10, chopped
- Tomato puree 2 tbsp
- Pernod 50ml
- Dry white wine 100ml
- Fish bones 2kg
For the rouille
- Olive pomace oil 150ml
- Extra virgin olive oil 50ml
- Garlic 2 cloves
- Red chilli ½, de-seeded
- Saffron strands 1 pinch
- Smoked paprika 1 tsp
- Egg yolks 2
- Lemon juice 15ml
For the fish
- Baby monkfish tails 250g, skinned and cut into 10cm pieces
- Red mullet 1, scaled, filleted and cut into 10cm pieces
- Sea bass fillets 2, cut into 10cm pieces
- Mussels 16, scrubbed and debearded
- Butter 50g
- Lemon juice to taste
- Tarragon 1 tsp, finely chopped
- Dill 1 tsp, finely chopped
- Parsley 1 tsp, finely chopped
To serve
- Ciabatta griddled
- For the bouillabaisse: heat the oil in a large saucepan over a high heat, then add the onion, fennel, red pepper, celery and carrots. Gently sweat the vegetables and, once softened, add the tomatoes, puree, Pernod, wine and bones.
- Add boiling water to the pan so that the vegetables are fully submerged. Reduce the heat slightly and simmer for around 2 hours, regularly skimming off any impurities that rise to the top.
- Remove the fish bones, then blend the bouillabaisse with a stick blender until smooth. Press through a fine sieve and set aside.
- For the rouille: blend together the oils, garlic, chilli, saffron and paprika until smooth. In a separate bowl, whisk together the eggs and lemon juice until the mixture turns pale. Slowly add the blended oil mix to the eggs, whisking continuously, then add a pinch of salt – the consistency should reach that of a thick mayonnaise. Transfer into a small serving dish and set aside.
- For the fish: in a hot frying pan, lightly sear the monkfish, mullet and sea bass skin-side down in a little oil. Once the fish have browned slightly, flip them over. Add the mussels and enough of the bouillabaisse to half cover the fish. Place a lid on the pan and allow the fish to poach for 6-8 minutes.
- Gently remove the fish from the bouillabaisse and place in a serving dish. Return the pan to the stove, increase the heat and whisk in the butter, lemon juice, tarragon, dill and parsley. Once combined, pour the bouillabaisse over the fish.
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You will need
For the bouillabaisse
- Olive pomace oil 100ml
- Onion 1, peeled and roughly chopped
- Fennel bulb 1, roughly chopped
- Red pepper 1, de-seeded and roughly chopped
- Celery 2 sticks, roughly chopped
- Carrots 2, roughly chopped
- Plum tomatoes 10, chopped
- Tomato puree 2 tbsp
- Pernod 50ml
- Dry white wine 100ml
- Fish bones 2kg
For the rouille
- Olive pomace oil 150ml
- Extra virgin olive oil 50ml
- Garlic 2 cloves
- Red chilli ½, de-seeded
- Saffron strands 1 pinch
- Smoked paprika 1 tsp
- Egg yolks 2
- Lemon juice 15ml
For the fish
- Baby monkfish tails 250g, skinned and cut into 10cm pieces
- Red mullet 1, scaled, filleted and cut into 10cm pieces
- Sea bass fillets 2, cut into 10cm pieces
- Mussels 16, scrubbed and debearded
- Butter 50g
- Lemon juice to taste
- Tarragon 1 tsp, finely chopped
- Dill 1 tsp, finely chopped
- Parsley 1 tsp, finely chopped
To serve
- Ciabatta griddled
Method
- For the bouillabaisse: heat the oil in a large saucepan over a high heat, then add the onion, fennel, red pepper, celery and carrots. Gently sweat the vegetables and, once softened, add the tomatoes, puree, Pernod, wine and bones.
- Add boiling water to the pan so that the vegetables are fully submerged. Reduce the heat slightly and simmer for around 2 hours, regularly skimming off any impurities that rise to the top.
- Remove the fish bones, then blend the bouillabaisse with a stick blender until smooth. Press through a fine sieve and set aside.
- For the rouille: blend together the oils, garlic, chilli, saffron and paprika until smooth. In a separate bowl, whisk together the eggs and lemon juice until the mixture turns pale. Slowly add the blended oil mix to the eggs, whisking continuously, then add a pinch of salt – the consistency should reach that of a thick mayonnaise. Transfer into a small serving dish and set aside.
- For the fish: in a hot frying pan, lightly sear the monkfish, mullet and sea bass skin-side down in a little oil. Once the fish have browned slightly, flip them over. Add the mussels and enough of the bouillabaisse to half cover the fish. Place a lid on the pan and allow the fish to poach for 6-8 minutes.
- Gently remove the fish from the bouillabaisse and place in a serving dish. Return the pan to the stove, increase the heat and whisk in the butter, lemon juice, tarragon, dill and parsley. Once combined, pour the bouillabaisse over the fish.
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