Bouillabaisse with rouille and griddled ciabatta

This fragrant bouillabaisse is served with rouille and griddled ciabatta
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Bouillabaisse recipe

Try this Provençal-inspired seafood dish by Adam Cain, head chef of The Kingsdon Inn

www.kingsdoninn.co.uk

Serves    4

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  • You will need
  • Method

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
  1. 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.
  2. 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.
  3. Remove the fish bones, then blend the bouillabaisse with a stick blender until smooth. Press through a fine sieve and set aside.
  4. 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.
  5. 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.
  6. 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.

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

  1. 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.
  2. 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.
  3. Remove the fish bones, then blend the bouillabaisse with a stick blender until smooth. Press through a fine sieve and set aside.
  4. 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.
  5. 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.
  6. 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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