Bouillabaisse My Kitchen Rules - Madness In The Kitchen

                           


   Bouillabaisse 

   1

To make the broth, put the olive oil into a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it

• 2 bulbs of fennel
• 200ml of olive oil

2

Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer

• 2 red peppers
• 10g of sea salt
• 20g of tarragon
• 4g of black pepper
• 1000g of fish bones
• 1000g of plum tomatoes

3

Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third

• 30g of tomato paste
• 2 pinches of saffron

4

Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing

5

Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed

• 2 lemons
• 40g of butter
• salt
• black pepper

6

To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper

• 3 egg yolks
• 2g of salt
• black pepper
• 1 lemon, juiced
• 1 pinch of saffron
• 1 pinch of cayenne pepper

7

Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed

• 4 garlic cloves
• 200ml of olive oil
• 200ml of vegetable oil

8

Finally, peel and seed the tomato and chop the flesh finely to make concasse

• 1 plum tomato

9

Cut the salmon, octopus and monkfish into 50g pieces and season lightly with salt and pepper. Cut the sardine fillets in two

• 200g of salmon fillet
• 200g of octopus
• 200g of monkfish
• 2 sardine fillets

10

Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well

11

Add the monkfish and mussels and poach for 3 minutes. Add the salmon and pollock and cook gently for another 7-8 minutes

• 8 mussels

12

Add the sardine and cook for 2 minutes, then add the herbs and tomato concasse and serve instantly

• 2g of basil leaves
• 2g of tarragon