- For the bouillabaisse:
-
- 20g butter
- 250g Sea bass and Red Gurnard in total
- 10 scallops, cleaned
- 3 spring onions, sliced
- 1 fennel, sliced
- 5 baby fennel, blanched, halved
- 2 celery sticks sliced
- 2 carrots, peeled, halved, sliced
- 20 baby leeks, washed, trimmed, blanched
- 1000ml natural shellfish stock
- 150g clams, cleaned, cooked
- 250g mussels, cleaned, cooked
- 100g octopus, cleaned, blanched
- 10g fresh basil
- 40g sun dried tomatoes
- 20g fresh board beans, shelled, blanched
- Lemon juice, Thyme Oil
- Salt, pepper
-
- For the rouille:
- 4 egg yolks
- 2g salt and Black pepper
- 1 lemon, juiced
- 1 pinch saffron
- 1 pinch cayenne pepper
- 250ml olive oil
- 200ml vegetable oil
- 2 garlic cloves, purred
- 60g potatoes, blanched, peeled, diced
- 30g gruyere cheese, grated
- Baguette
Bouillabaisse with rouille and octopus recipe
Ingredients
Method
To make the bouillabaisse:
· Using a large frying pan, place onto a medium heat
· Add the butter and allow to foam
· Add the fish and scallops and cook for approx. 3
minutes
· Remove the seabass and scallops when cooked
· Add the onions, fennel, baby fennel, celery,
carrots and baby leeks
· Allow the vegetables to cook for approx. 3-4
minutes until soften
· Add the natural shellfish stock and bring to the
simmer and reduce by 1/3
· Followed by adding the Fish ingredients including
the mussels back into the pan to simmer through
· Add the basil, broad beans and sun dried tomatoes
· Season with lemon juice to taste
· Serve in deep bowl with drizzle of Thyme Oil and
Fennel Cress
To make the rouille:
· Whisk the egg yolks, salt and pepper together
· Add the lemon juice, saffron and cayenne pepper
· Slowly add the oil in a thin stream, whisking
constantly
· Stir in the garlic
· Add a little warm water to let the mixture down of
needed
· Add the diced potato and stir in gently
· Slice the baguette and drizzle with oil, place
under a grill to toast both sides
· Allow the baguette to cool to room temperature
· Place the Rouille mixture on top of the golden
baguette slices
· Add a layer of grated gruyere cheese and place
under a grill before serving
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