Bouillabaise

Name: Bouillabaise (Braised British whelks)
Yield: Makes 4
Ingredients: 1 bay leaf; 2 fillets red mullet & bones; 2 fillets red mullet & bones; 2 tomatoes, diced; 1.5 g saffron; 1 bunch chervil, finely chopped; Kosher salt & pepper; 2 fillets scorpion fish & bones; 2 fillets scorpion fish & bones; 200 ml stock syrup; 150 ml olive oil; Kosher salt & pepper; 3 unwaxed lemons; 1 white onion, cut into 6; 2 garlic cloves, cut in half; 150 g basil leaves; 1 kg British whelks; ½ potato, diced; 100 ml olive oil; 3 cloves garlic, finely chopped; 1 large white onion, finely chopped; 1 stalk celery, diced; 1 shallot, diced; ½ leek, diced; ½ fennel, diced; 1 tbsp tomato paste; ½ tbsp fennel seeds; 1 star anise; ½ tbsp coriander seeds; 1.5 L sea water (or plain water)

Braised British whelks

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Bouillabaise

1 large white onion, finely chopped
3 cloves garlic, finely chopped
100 ml

Starter
Pescatarian
Gluten-free

Method

Bouillabaise

In the olive oil, sweat down the onions, garlic, potato, fennel, leek, shallot, celery, coriander seeds, star anise, and fennel seeds. When soft, add tomato paste and sugar and cook for 3 mins on a high heat. Add the Noilly Prat and flambé. Once the flames disappear add the sea water, tomatoes, saffron, fish fillets and bones (wrapped in muslin