Anise Fish Fondue with Saffron Mayonnaise

Name: Anise Fish Fondue with Saffron Mayonnaise
Cuisine: French
Ingredients: 1 teaspoon smooth Dijon mustard; 1 small flathead, gutted and chopped; 2 red spot whiting, gutted and chopped; 2 red mullet (rouget), gutted and chopped; 1 small flathead, gutted and chopped; ½ teaspoon saffron threads; 50 g sourdough bread, crusts removed; 1 teaspoon saffron threads; 100 ml Pernod; 2 blue swimmer crabs, cleaned and chopped into quarters; 100 ml tomato puree; 2 tablespoons chopped parsley leaves; 2 teaspoons ground fennel seeds; 2 rock fish or rock cod, gutted and chopped; 2 red mullet (rouget), gutted and chopped; 6 ripe tomatoes, peeled; 2 rock fish or rock cod, gutted and chopped; 1 small leek, diced; 60 ml olive oil; 1 small fennel bulb, diced (reserve the fronds); 1 green onion, diced; 3 small red chillies, sliced; 1 small carrot, diced; 1 tablespoon thyme leaves; 5 cloves garlic, chopped; sea salt and freshly ground black pepper; olive oil, for brushing; vegetable oil, for deep-frying; sea salt and freshly ground black pepper; 500 ml Tempura Batter (see Essentials)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

This robust and flavoursome broth takes its lead from the traditional bouillabaisse, a classic of the French repertoire. The fish used for the stock base is the most important factor, and I like to use bony rock fish and red mullet along with crab to extract the richest possible flavour. Ask your fishmonger to thoroughly clean and gut the whole fish for you to ensure there are no trace elements of blood remaining on the bones or gills. Serve this with generous chunks of crusty French baguet

Ingredients

Europe
France
Soup
Fish course
Pescatarian

Ingredients

Method