A true bouillabaisse takes time to make, starting with a really good stock made from scratch. The best stock I ever made was with a bucket of scampi in Scotland (how decadent), crushing them down after boiling with all sorts of goodies then straining through a fine sieve. One litre
Rouille
1 red pepper, roasted, deseeded and peeled
2 cloves garlic, crushed
5cm piece of French bread — remainder of loaf for serving
Zest and juice of 1 lemon
2 tsp dijon mustard
1/3 cup olive oil
Salt and freshly ground pepper
Bouillabaisse
1 Tbsp olive oil
2 cloves garlic, chopped
1 leek, sliced
1 cup crushed tomatoes
2 cup fish stock
1 cup brandy
1 cup cream
2kg selection of fish, mussels, cockles, prawns
½ cup chopped parsley and dill
1. To make the rouille: place the pepper, garlic, bread, lemon and mustard into a kitchen processor and blitz until mushy. Slowly drizzle in the oil then season. Set aside.
2. To make the bouillabaisse: In a large pot heat the oil. Add the garlic and leek, sweating to soften. Add the tomatoes, stock, brandy and cream. Bring to a simmer. Add the seafood and cook through. Discard any shells that don't open.
3. Into serving bowls place the seafood. Bring the sauce to a boil then ladle on to the seafood. Garnish with herbs, and serve with a dollop of rouille and French bread on the side.
