Bouillabaisse with saffron rouille

Serves: 4 Prepare & Cook:

Ingredients

  • 4 slices spinneysFOOD Country Bread, toasted, plus 25g breadcrumbs
  • pinch saffron
  • 500ml fish stock
  • 2 spinneysFOOD Free Range Eggs, yolks only
  • 1 tsp Dijon mustard
  • 100ml olive oil, plus 1 tbsp
  • 2 garlic cloves, crushed
  • zest of 1 lemon, plus 1 tbsp juice
  • 150ml spinneysFOOD Sunflower Oil
  • 1 small red onion, sliced
  • 1 fennel bulb, sliced
  • 6 thyme sprigs, leaves picked
  • 1 bay leaf
  • 550g tomatoes, chopped
  • 250g cooked clams
  • 250g mussels, cleaned
  • 300g prawns, shelled
  • handful parsley, to garnish

Method

  1. Put the breadcrumbs, saffron and 2 tbsp stock in a bowl. Stir and leave for 10 minutes.
  2. Beat the egg yolks, mustard and a pinch of salt until thick. Gradually pour in 50ml olive oil, whisking continuously. Add ¼ of the garlic and all the lemon zest and juice. Slowly whisk in the remaining olive oil and the sunflower oil. Beat in the breadcrumbs and season the rouille.
  3. Set a pan with 1 tbsp oil over a medium heat. Fry the onion and fennel for 5 minutes. Add the herbs, tomatoes and remaining garlic and stock. Cook for 10-15 minutes.
  4. Tip in the clams, mussels and prawns. Cover and cook for 5 minutes. Discard any unopened seafood.
  5. Divide the bouillabaisse among four bowls and garnish with parsley. Serve with the toast and rouille.

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