Monkfish Bouillabaisse

Name: Monkfish Bouillabaisse
Yield: Serves 4
Cuisine: France
Ingredients: 15 g (½ oz) salt; 75 g (2¼ oz) leek, white part only, roughly chopped; 100 g (3½ oz) garlic; 200 g (7 oz) red capsicum (pepper), roughly chopped; 125 g (4½ oz/½ cup) tomato paste (concentrated purée); small pinch of saffron threads; grapeseed oil, for frying; 24 torn croutons (deep-fried and tossed with salt and Espelette pepper); 16 baby potatoes, halved and cooked; 24 samphire stalks; 8 prawns (shrimp), peeled and deveined, tails intact; 8 baby fennel bulbs, blanched; 500 g (1 lb 2 oz) monkfish tail; 20 g (¾ oz) tarragon; 5 g (⅛ oz) star anise; 20 g (¾ oz) basil; 10 g (¼ oz) thyme; Espelette pepper, for dusting; 1 bay leaf; black garlic purée; 220 g (7¾ oz) prawn (shrimp) shells; 10 lobster heads; 2.3 kg (5 lb) fish bodies, bones and scraps; 12 g (½ oz) fennel seeds; 8 g (¼ oz) black peppercorns; 40 g (1½ oz) fresh red cayenne pepper, roughly chopped; 100 g (3½ oz) celery, roughly chopped; 375 g (13 oz) fennel, roughly chopped; 500 g (1 lb 2 oz) onions, roughly chopped; 200 ml (7 fl oz) olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

grapeseed oil, for frying
500 g (1 lb 2 oz) monkfish tail

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Place the ingredients for the sachet in a small square of muslin (cheesecloth), draw up the edges and tie tightly with kitchen string.

To make the broth, rinse and clean the fish bodies and roughly chop; clean and scrape the lobster heads and chop into 5 cm (