FOOD Bouillabaise
With Gerald Fruitier of Hillside Ingredients 1Kg Scorpion fish
........................................................ 800g John Dory
........................................................ 400g Conger eels
........................................................ 4 Weever fish
........................................................ 4 small cigales de mer (sea cicadas)
........................................................ 400g Monkfish
........................................................ 4 Velvet swimming crabs
For fish stock
8 tablespoons olive oil ........................................................ 1 medium onion, sliced 3mm thick
........................................................
Rinse all the fish in cold water, carefully put dry with paper towels. Refrigerate until ready to use.
Make the fish stock. Heat 6 tablespoons olive oil in a large pan. Add onion, shallots, leeks and fennel. Cook for 5 minutes over a low heat, stirring with a wooden spoon. Add fish heads and trimmings (and Velvet Swimming Crabs if using). Cook for 5 minutes over a medium heat. Add bouquet garni, garlic, orange zest, and tomato. Cook over high heat for 10 mins stirring constantly. Add 4 litres cold water, 2 tblsp coarse salt, 1 tsp of peppercorns. Bring to a boil, then reduce heat and simmer for 40 mins.
Use a skimmer to remove the bouquet garni, orange zest, crabs and fish heads and bones; discard. Put everything else in the pan through a food mill fitted with a medium disk, press down on the solids to remove as much liquid as possible.
Wash out the large pan and pour the fish stock back in. Bring to a boil, skimming any foam from surface with a skimmer.
Cook the fish. Preheat the oven to 160°C, Gas 3. Add the cigales de mer (if using) to the pan of stock. When back to a boil, add the fish with the firmest flesh, ie the monkfish, gurnards and scorpion fish. When back to the boil, add
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6 shallots, sliced 3mm thick ...................................................... 1 small leek well washed and thinly sliced
1 large ripe tomato, chopped ........................................................
Coarse salt ........................................................
1 teaspoon peppercorns ........................................................ Salt and pepper
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1/3 teaspoon saffron threads ........................................................ 2 stale baguetes cut into thin slices
........................................................ 2 tablespoons finely chopped flat leaf parsley
Rouille 2 egg yolks
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21 tablespoon baked polata ......................................................
6 shallots, sliced 3mm thick ...................................................... 1 small leek well washed and thinly sliced
........................................................ ½ fennel bulb trimmed and thinly sliced
........................................................ Head, bones and trimmings
of all the fish and crabs ........................................................ 1 Bouquet garni (2 bay leaves, 4 sprigs thyme and no stems, flat leaf parsley wrapped
and tied in a green leek leaf) ........................................................ 4 cloves garlic, peeled and
sliced into 3mm thick. ........................................................ Zest of 1 orange and chopped into 2cm x 1cm slivers
the rest of the fish, 1 tablespoon of coarse sale, 1 small teaspoon of pepper and the saffron. Simmer of 10 minutes over a medium heat.
Place the baguette slices on a baking sheet and dry in the oven for 5-10 mins. Rub the dry bread with the remaining 4 garlic cloves. Put the bread on a dish or in a basket to serve on the side.
Taste the soup, season with salt and pepper. Remove the cigales de mer and
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2 tablespoons of fish stock ........................................................ 4-6 cloves garlic peeled and crushed
........................................................ 250ml olive oil
........................................................ Scant ½ teaspoon saffron and cayenne pepper
Mix the inside of the baked potato egg yolk, garlic, saffron, cayenne pepper in a bowl and gently add olive oil with handheld electric mixer and finish with lemon juice. Keep refrigerated till you need it.
slice in half. Remove all the fish with a skimmer and arrange it on a large, warm serving platter. Lay the cigales de mer on top of the fish and sprinkle the whole with parsley. Rest the platter in the oven turned off but still hot, with the door ajar.
Bring the stock to a boil over a high heat. Vigorously whisk in the remaining 3 tblns olive oil, drizzle the platter of fish with several ladles of the hot soup and serve the rest on the side in tureen. Serve with rouille and garlic rubbed bread.
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