Bouillabaisse with Rouille

Bouillabaisse

250ml dry white wine  
1 kg assorted shellfish in their shells  
2 tablespoons olive oil 
1 onion - diced  
2 cloves garlic - chopped 
450g potatoes - peeled and diced
1 medium leek - cleaned and sliced  
1 small fennel bulb - chopped 
2 strips of peel from an orange 
Pinch saffron 
Pinch chilli flakes 
A few sprigs parsley, thyme and a bay leaf - tied together 
2 tablespoons tomato puree 
4 large ripe tomatoes - diced 
500ml fish stock 
750g filleted, boned and skinned firm fleshed white fish - see Cook’s notes
2 tablespoons of Pastis (optional) 
2 tablespoons chopped parsley to serve

Rouille:
1 roasted red pepper approximately 115g  
1-2 teaspoons Harissa paste,
1½ tablespoons lemon juice  
 3 garlic gloves - finely minced  
6 tablespoons soft white breadcrumbs  
2 tablespoons chopped parsley  
4-6 tablespoons olive oil  
Salt to taste  
1 sliced baguette to serve

Chef’s Tips

• Shop bought ready roasted peppers in olive oil are ideal for Rouille.
• If using a cube or concentrate always check the seasoning before adding salt
• A pinch of tumeric can be substituted if Saffron is not avaliable
• For white fish variety please ask your local fish monger

Instructions

Bouillabaisse:     

• Heat the wine in the casserole to a simmer, add the cleaned shellfish, cover and cook between 4-5 minutes until prawns are pink and other shellfish such as mussels and clams are open. Lift the shellfish from the stock into a bowl and discard any unopened shell fish. 
• Strain the cooking stock though a fine sieve to remove any sand or grit and add to the fish stock. It should total around 1 litre.     
• Heat the oil in the casserole and add the onion, garlic, diced potato, leek and fennel, cook for 5-6 minutes until softened but not coloured. 
• Add the orange peel, saffron, chilli flakes, the tied herb bunch, tomato puree and diced tomatoes. 
• Pour in the fish stock with the added shellfish cooking liquid and bring to the boil. Reduce the heat, place on the lid and simmer for 10 minutes. Remove and discard the orange peel and tied herbs. 
• Add the prepared white fish to the casserole. Start with the thickest and most dense before adding the softer more delicate fish. This should take only a few minutes or the fish may overcook. 
• Return the cooked shellfish to the casserole along with the optional Pastis. Stir, and heat through until piping hot. 
• Sprinkle over the chopped parsley.
  
  

Rouille:

• Blend the roasted pepper, Harissa paste, lemon juice, garlic, breadcrumbs and parsley with 3 tablespoons of the olive oil.
• Slowly add the remaining olive oil until a thick sauce consistency is achieved.
• Season to taste with salt and place into a ramekin or serving bowl.
• Serve the Bouillabaisse with the Rouille and sliced baguette.