bouillabaisse

Provençal fish stew with saffron and rouille.

Ingredients

• 1.5 kg Mixed fish
• 400 g Shrimp
• 500 g Mussels
• 1 Fennel
• 2 Onions
• 5 Tomatoes
• 10 cloves Garlic
• 1 pinch Saffron
• 1 strip Orange peel
• ¾ cup Olive oil
• 3 Potatoes
• 1 Baguette
• 2 tsp Salt
• 3 L Water

Method

1. Make the fish stock — Simmer the bones, heads and small fish with fennel, onion and orange peel for 40 minutes, then press through a sieve.
2. Add saffron — Steep the saffron in a little hot stock.
3. Cook the potatoes — Simmer them in the strained broth until nearly tender.
4. Add fish in order — Add the firmest fish first, then softer fish, then shellfish — each needs a different time.
5. Do not stir — Move the pot rather than the spoon, or the fish will break apart.
6. Make the rouille — Pound garlic, saffron and chili with breadcrumbs and olive oil into a thick paste.
7. Bouillabaisse is ready — Serve the broth first with rouille on toast, then the fish on a platter.

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