less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
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
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
- 4 baby leeks or large spring onions
- 4 small new potatoes, scrubbed but skin left on
To make the garlic mayonnaise, place the egg yolks, garlic, mustard and lemon juice in a food processor and blend. Gradually add the oil until you have the consistency of mayonnaise. Season with salt and set aside.
To make the stock, boil the fish stock and crab shells together for 30 minutes. Pass through a sieve then return to the pan and keep warm on the stove.
To make the bourride, heat 1 tablespoon of the oil in a large heavy bottomed saucepan and fry the onion, garlic and red pepper gently over a low heat for 5 minutes. Add the chilli, saffron and orange peel and simmer for 5 minutes.
Place in a blender and blitz to a purée. Return to the pan and add 200ml/7fl oz of the stock. Keep warm.
Cook the potatoes in the remaining fish stock for 10 minutes, then add the leeks or spring onions and cook for 2 minutes. Drain the potatoes, discarding the stock, and keep warm.
Season the fish, squid and scallops with salt and pepper and heat the remaining oil in a large frying pan over a high heat. Fry the seafood for 5 minutes, turning to colour on all sides. Add the seafood along with the crab claw to the soup and simmer for a further 5–10 minutes, until cooked through.
Remove the seafood from the soup and divide between two bowls.
Add the mayonnaise to the soup and blitz in a blender. Pour over the fish and serve with the potatoes and vegetables on the side.