Bouillabaisse (with a hint of risotto)

  • 2-3 tablespoons of good quality olive oil
  • 1 small cup of risotto rice
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 fennel bulb finely chopped
  • 1 heart of celery finely chopped
  • 1 leek (white part only) finely chopped
  • A handful of parsley finely chopped
  • 1 large sprig of thyme
  • 3 bay leaves
  • 1 green chilli - seeds removed & finely chopped
  • 2 thin pared strips of orange rind
  • Saffron - dissolved in half a cup of white wine
  • 10 Small plum tomatoes skinned, pips removed and chopped
  • 500mls fish stock
  • 1 monkfish tail sliced
  • 4 sea bass fillets, skin removed
  • Squid, prawns and mussels
  • 2 lobster tails, which may be sliced in half lengthways (optional)
  • Salt, pepper and cayenne pepper
  • Rouille
  • 2 cloves of garlic
  • 2 egg yolks
  • 1 red chilli finely sliced
  • 1/2 romano red pepper skin removed
  • A pinch of sea salt
  • A third of a cup of olive oil
  • A third of a cup of rapeseed oil
  • 1 teaspoon of lemon juice
  • Croutons
  • A baguette of half-baked French bread
  • Grated Gruyere or Emmental cheese
  • You can make this with or without the risotto rice.
  • Heat the olive oil in a large heavy based saucepan. Add the onions and sauté gently.
  • Add the garlic, fennel, celery, chilli and leeks and cook gently for 5 minutes until softened.
  • Add the risotto rice now, if using.
  • Add the saffron, wine, herbs, orange zest and plum tomatoes and cook for a further 5 minutes
  • Add the fish stock and cook for 10-15 minutes, letting it reduce slightly.
  • Finally gently stir in the monkfish, then the sea bass, prawns, squid and mussels and the lobster tails (if you are using them). Cover with a lid. When the prawns and lobster are pink add the mussels
  • When the mussels have opened, it is ready to serve.
  • Rouille
  • Crush the garlic and put in a liquidiser with the salt.
  • Grill the Romano pepper, remove the skin and add the flesh to the liquidiser with the finely sliced chilli pepper and egg yolks.
  • Switch the liquidiser on to high speed and gradually add the oils one at a time in a very thin stream.
  • Place in a bowl and mix in the lemon juice by hand.
  • Serving suggestions
  • Cut the french bread into croutons, spread the rouille onto the bread. Serve with the bouillabaisse and a sprinkle of grated Gruyere or Emmental cheese.