Bouillabaisse

Ingredients

• 1.5 kg mixed white fish and rockfish
• 500 g mussels
• 1 pieces fennel bulb, sliced
• 1 pieces leek, sliced
• 4 pieces tomatoes, chopped
• 1 g saffron threads
• 1 pieces orange peel strip
• 6 pieces garlic cloves
• 100 ml olive oil
• 3 tbsp Pernod
• 400 g potatoes, sliced

Steps

1. 1
   Fillet the fish and keep every head and bone. Refrigerate the fillets.
2. 2
   Sweat the fennel, leek and half the garlic in the olive oil for 10 minutes without colouring.
3. 3
   Add the fish bones and heads and cook 5 minutes, then add the tomatoes, orange peel, saffron and 2 litres of water.
4. 4
   Simmer 40 minutes, then press everything through a sieve or food mill — the pressed solids are what give bouillabaisse its body, so do not simply strain and discard.
5. 5
   Return the broth to the pan, add the Pernod and the potatoes and cook 15 minutes.
6. 6
   Add the firmest fish first and the delicate ones last, spacing them 2-3 minutes apart, then the mussels.
7. 7
   Cook only until the fish is just opaque, about 8 minutes total.
8. 8
   Serve the broth and fish together, with rouille-topped toast floated on top.