Josh Emett's Market Fish Bouillabaisse
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Ingredients
Soup
- 2 tablespoons olive oil
- 1 small brown onion, finely diced
- 2 cloves garlic, peeled, crushed
- 1 bulb fennel, chopped, fennel tips reserved
- 1-2 red chillies
- pinch saffron
- 2 large tomatoes, chopped
- 250 grams tomato pulp
- 300 grams fish bones (roast for 30 minutes on 200°C)
- 800ml fish stock or water
Garnish
- 2 tablespoons olive oil
- 8 fresh mussels
- 12 clams or tuatua
- 2 tablespoons white wine
- 12 prawns
- 500 grams fresh fish (hapuka or cod is best) cut into 50-gram pieces
Instructions
3 steps
- 1
In a large pot, sweat down the onions and garlic in the oil, then add the fennel, chillies and saffron. Cook until fragrant. Add the chopped tomatoes and tomato pulp.
- 2
Cook down for a few minutes then add the roasted fish bones and the stock/water. Simmer for 30 minutes then blend and pass through a coarse sieve and finish seasoning with sea salt and pepper.
- 3
To serve: Heat a medium pan to medium hot, add the olive oil then the mussels, clams and wine. Cover with a lid and steam for a few minutes. Add the soup and bring to the boil. Add the prawns and the fish and simmer for a few minutes until cooked through. Serve with crusty French bread and garlic aioli.
Progress
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