Bouillabaisse

• leek↗1 1

  green top left whole, white thinly sliced

• fresh thyme↗small bunch small bunch
• bay leaf↗3 3
• parsley↗bunch bunch

  stems whole, leaves coarsely chopped

• orange zest↗2 strips of 2 strips of
• mild red chili↗1 1
• olive oil↗4 tbsp 4 tbsp
• onion↗2 2

  chopped

• leek↗1 1
• fennel↗1 1

  leaves removed and set aside, fennel sliced

• garlic↗4 4

  finely chopped

• tomato paste1 tbsp 1 tbsp
• star anise1 1
• Pernod↗2 tbsp 2 tbsp

  optional, if available

• large ripe tomatoes↗4 4

  chopped

• шафран↗large pinch (⅓ tsp)

  велика щіпка (⅓ ч.л.), нитки

• рибий бульйон1 ½l
• картопля↗100g

  один очищений шматок

• філе змішаних середземноморських риб↗1kg

  кожне філе нарізане великими шматками. (Використовували суміш червоної та сірої морської кефалі, морського котика, доро та папуги)

• мідії↗300g

  за бажанням

• часник↗2
• червоний чилі↗1 small chunk of

  (за бажанням)

• шафран↗small pinch
• шматок картоплі↗1

  запечений у бульйоні, (див. вище)

• яйце↗1

  жовток

• оливкова олія↗100ml
• лимонний сік1 tbsp
• багет↗½

  тонко нарізаний

• оливкова олія↗1 tbsp

Step-by-step instructions

1. 1

   To make croutons, preheat the oven to 200°C/180°C convection/gas 6. Lay bread slices on a flat tray in a single layer, drizzle with olive oil and bake for 15 minutes until golden and crisp. Set aside – they can be prepared a day ahead and stored in an airtight container.

2. 2

   Take the green part of the leek, wrap it and create an herb bundle with thyme, bay leaf, parsley stems, orange zest and chili. Tie everything with kitchen twine and set aside.

3. 3

   Heat the oil in a very large pot or stockpot and add the onion, sliced leek and fennel, cooking for about 10 minutes until softened. Add the garlic and cook another 2 minutes, then add the herb bundle, tomato paste, star anise, Pernod (optional), chopped tomatoes and saffron. Braise and stir for a minute or two, then pour in the fish stock. Season with salt and pepper, bring to a gentle boil, then add a piece of potato. Simmer gently for 30 minutes until you obtain a thin tomato soup. When the potato is almost falling apart, remove it and set aside for making rouille.

4. 4

   While the broth is boiling, prepare the rouille by crushing garlic, chili and saffron with a pinch of salt in a mortar. Add the mashed boiled potato to create a sticky paste, then incorporate the yolk and drizzle olive oil very slowly until you obtain a sauce resembling mayonnaise. Add lemon juice and set aside.

5. 5

   When the thick tomato broth is ready, there are two options: for a rustic bouillabaisse simply simmer the fish in it together with mussels (if desired) just until they open and serve. For a refined version, remove the herb bundle and star anise. Using a hand or countertop blender, puree the soup until smooth. Pass the soup through a sieve into a large clean pot and bring to a gentle boil. Starting with the fattest fish, add pieces to the broth and cook for 1 minute before adding the next type. In our case the order was: monkfish, John Dory, grey sea bream, parrotfish. When all fish are added, sprinkle mussels (if desired) and simmer for another ~5 minutes until they open.

6. 6

   Using a slotted spoon, carefully place the fish and mussels onto a warm serving dish, lightly moisten them with a little broth and sprinkle with chopped parsley. Serve at the table. Some eat it in two courses: first the broth with croutons and rouille, then the fish in the same bowl. Others simply serve it as a fish stew. In any case, rouille is added to the broth to thicken it and add piquancy.