Bill Granger recipe: Bouillabaisse
Sunday 04 May 2014
Take all the separate elements of the dish to the table together for people to help themselves. I like to put a crouton at the base of my bowl then add a little bit of everything before pouring over a ladleful of broth. Yum.
1 tbsp olive oil
1 onion, chopped
1 leek, chopped
2 celery sticks, sliced
1 fennel bulb, chopped, fronds reserved
3 garlic cloves, sliced
½ tsp fennel seeds
Large pinch chilli flakes
Large pinch saffron strands
2 wide strips orange peel
4 large ripe tomatoes, chopped
2 bay leaves
1kg white-fish bones (ask your fishmonger for some clean carcases)
1 large or 2 small snappers, gutted, gills removed and cut into chunks
500g firm white-fish fillet, cut into chunks
12 whole raw prawns
500g mussels, cleaned
300g clams, cleaned
1 large baguette, sliced and toasted
Heat the olive oil in a large, heavy-based saucepan, add the onion, leek, celery, fennel and garlic. Fry for 5 minutes, or until slightly softened. Add the fennel seeds, chilli flakes, saffron, orange peel, tomatoes and bay leaves. Cook for a further minute.
Add the fish bones then pour in 1.7 litres of cold water. Bring to the boil, then reduce the heat and simmer for 30 minutes. Remove from the heat and strain into a large, clean pan, using a wooden spoon to push as much goodness through the sieve as you can.
Return to the boil. Add the snapper and white fish and simmer gently for 3 minutes. Add the prawns, cook for another 2 minutes then tip in the mussels and clams and simmer for 2 minutes, or until opened.
Using a slotted spoon, lift the cooked fish on to a platter. Taste the broth and adjust the seasoning with salt and chilli. Ladle a little broth over the fish to keep it moist.
Serve the platter and broth with boiled potatoes, baguette croutons, rouille, parsley and lemon wedges.
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