Marseille-Style Bouillabaisse

Ingredients

• 1 kg mixed firm white fish (e.g. monkfish, red mullet, sea bass), cut into pieces
• 500 g mussels, scrubbed
• 8 large prawns, whole
• 2 yellow onions, chopped
• 3 fennel stalks, sliced
• 4 garlic cloves, chopped
• 400 g crushed tomatoes
• 1 l fish stock
• 200 ml dry white wine
• Peel of 1 orange
• ½ tsp saffron
• 3 tbsp olive oil
• 1 bouquet garni
• Salt and black pepper
• Rouille:
• 2 garlic cloves
• 1 egg yolk
• ½ tsp saffron
• 1 tsp Dijon mustard
• 150 ml olive oil
• 1 tsp cayenne pepper

Method

1. 1Rouille: Blend garlic, egg yolk, saffron and mustard. Drizzle in the olive oil while blending. Season with cayenne and salt.
2. 2Sauté onion and fennel in olive oil for 8 minutes. Add garlic. Pour in the wine and reduce quickly. Add tomatoes, fish stock, orange peel, saffron and bouquet garni. Simmer for 20 minutes.
3. 3Add the firm fish and cook for 5 minutes. Add mussels and prawns. Cook for 3–4 more minutes until the mussels have opened.
4. 4Serve with crusty bread and rouille.