Seafood bourride

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt

Ingredients

To make the garlic mayonnaise

  • 2 free-range egg yolks
  • 3 garlic cloves, crushed
  • 1 tbsp Dijon mustard
  • 1 lemon, juice only
  • 50ml/2fl oz olive oil
  • 100ml/3½fl oz rapeseed oil
  • salt

To make the stock

  • 1 litre/1¾ pints fish stock
  • shells from 2 crabs (ask your fishmonger for these)

To make the bourride

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, finely chopped
  • 1 bird’s eye chilli
  • pinch ground saffron
  • 1 orange, peel only, pared and cut into strips
  • 200ml/7fl oz fish stock, from above
  • 1 large red mullet, filleted
  • 1 John Dory, filleted
  • 2 small squid or cuttlefish, cleaned and prepared
  • 2 scallops, shelled and corals removed
  • 1 cooked crab claw
  • salt and freshly ground black pepper

To serve

  • 4 baby leeks or large spring onions
  • 4 small new potatoes, scrubbed but skin left on