Bouillabaisse Soup

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This original, ancient recipe from Provence excites huge passion and interest. Bouillabaisse contains fragrant fish chunks poached in a broth that is saffron-enhanced. The dish is offered as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the seafood itself is consumed. It is certainly a triumph, so do devote several hours to making it.

Ingredients:

50 ml extra virgin oil that is olive

2 onions that are large quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, chopped

2 big red tomatoes, skinned, quartered and deseeded

a bunch of fresh thyme, about 50 g

1 fennel bulb, quartered

20 cm strip of orange zest

2 litres water that is boiling

1 kg mixed seafood fillets such as for example John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

1 kg mixed shellfish, such as for example little crabs, mussels, clams and prawns

a big pinch of saffron threads

500 g boiled potatoes that are new

1 tablespoon Pernod

4 tablespoons harissa paste or other hot chilli paste

1 baguette, oven-toasted and sliced to make croutes

AIOLI

6-8 garlic that is large, crushed

1/2 teaspoon ocean sodium

1 egg, plus 2 egg yolks

220 ml extra virgin essential olive oil

1-2 tablespoons freshly squeezed lemon juice

Instructions:

To really make the aioli, place the garlic, sodium, egg and egg yolks in a meals processor and mix until creamy. Slowly pour in the essential olive oil until the combination is thick and emulsified. Add the lemon juice and mix briefly to combine. Set aside.

Heat half the coconut oil in a large, flameproof casserole, include the onions, leeks, garlic and tomatoes and saute until golden and wilted. Add the thyme, fennel and orange zest. Add the boiling water and the oil that is remaining adding the fish and shellfish (except the mussels or clams) and half the saffron.

Go back to the boil, reduce the simmer and heat for 10-12 mins or until the fish is opaque. Include the mussels and clams, if using, and cook for 3-4 mins until they start. Discard any that don’t.

Pour the pan contents through a colander into a bowl that is large. Carry the fish out into a big, hot tureen or serving dish. Making use of a spoon that is slotted press down in the onions, fennel, thyme and tomatoes in the colander, then discard them.

Pour the broth back into the rinsed pan, bring to your boil and prepare over quite high heat for five full minutes until emulsified, then whisk in two the aioli. Add the hot potatoes and stir in the Pernod. Pour about one fourth of this combination on the fish.

Place a croute in the part of every soup dish, you can add a generous spoonful of aioli every single. Mix the rest of the aioli aided by the harissa and remaining saffron to create a scarlet rouille sauce. Add a spoonful of rouille towards the croutes. Ladle hot soup into each dish.