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Grandma Fran's Famous Bouillabaisse

There are many variations of this dish and the seafood ingredients can be altered due to season or price.

INGREDIENTS:

400g Red Mullet or Ling fillets cut into pieces about 4cm - check for bones!

1kg Black mussels, cleaned and de-bearded

18-20 Green prawns - deveined

12 Scallops without roe (optional, as is crab, lobster etc)

2T Olive oil

2t Pernod (optional)

Half a baguette sliced and coated (2-3 slices per serve)

SOUP BASE:

2T Olive oil

3 Cloves of garlic finely chopped

1 Large brown onion sliced thinly

1kg Ripe tomatoes peeled and chopped

1 litre Dry white wine (Semillon chardonnay is good)

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Half a teaspoon of saffron threads

2 cups Fish stock

3 Bay leaves and some Sprigs of Thyme

THE ROUILLE:

Half a cup of good mayonnaise

3 Cloves of garlic crushed

1t Harissa or other chilli paste

Pinch of sea salt and some ground black pepper

PREPARATION:

1. Start by making the Rouille: put all the ingredients in a bowl and mix together. Cover and refrigerate.

2. Next, the soup base: Heat the olive oil in a large saucepan, add the garlic and onion and cook, stir to prevent sticking, over a medium heat until soft - about 10 minutes. Add the tomatoes and saffron and mix well. Add the white wine, fish stock, bay leaves, thyme sprigs and a few grinds of black pepper. Simmer gently for about 45 minutes, until reduced and thickened.

3. Heat 2T olive oil in another large saucepan, add the seafood and cook for 2 minutes over a high heat. Add the hot reduced soup base and bring to a simmer.

4. A dash of Pernod can be added at this stage if you want. Test the seasoning and add salt if required.