Bouillabaisse

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 12

By Christian Edwardson

From Saturday Kitchen

Ingredients

  • 2 small (100g/3½oz) red mullet, gutted, scaled, gills removed, cut into 3cm/1¼in pieces, heads and tails reserved
  • 1 x 1kg/2lb 4oz gurnard, gutted, scaled, gills removed, cut into 3cm/1¼in pieces, head and tail reserved
  • 1 large onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 garlic bulb, cloves separated and thinly sliced
  • 1 leek, thinly sliced
  • 100ml/3½fl oz extra virgin olive oil
  • 15g/½oz fresh basil
  • 2 sprigs fresh thyme
  • 10g/⅓oz fresh parsley stalks
  • 25g/1oz flaked sea salt
  • 10 black peppercorns
  • 1 heaped tsp coriander seeds
  • 1 heaped tsp fennel seeds
  • pinch saffron strands
  • 1 clove
  • pinch cayenne pepper
  • 500g/1lb 2oz plum tomatoes, sliced
  • 3 tbsp olive oil
  • 50g/1¾oz tomato purée
  • 500g/1lb 2oz tomatoes, chopped
  • 150ml/5fl oz good-quality dry white wine
  • 3 litres/5¼ pints good-quality fish stock or water
  • 600g/1lb 5oz Maris Piper potatoes, cut into bite-sized pieces
  • 2 leeks
  • 12 large langoustines
  • 1 x 1kg/2lb 4oz monkfish tail, deboned and trimmed
  • 12 scallops

1 lemon, juice only

  • 2 small (100g/3½oz) red mullet, gutted, scaled, gills removed, cut into 3cm/1¼in pieces, heads and tails reserved
  • 1 x 1kg/2lb 4oz gurnard, gutted, scaled, gills removed, cut into 3cm/1¼in pieces, head and tail reserved
  • 1 large onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 garlic bulb, cloves separated and thinly sliced
  • 1 leek, thinly sliced
  • 100ml/3½fl oz extra virgin olive oil
  • 15g/½oz fresh basil
  • 2 sprigs fresh thyme
  • 10g/⅓oz fresh parsley stalks
  • 25g/1oz flaked sea salt
  • 10 black peppercorns
  • 1 heaped tsp coriander seeds
  • 1 heaped tsp fennel seeds
  • pinch saffron strands
  • 1 clove
  • pinch cayenne pepper
  • 500g/1lb 2oz plum tomatoes, sliced
  • 3 tbsp olive oil
  • 50g/1¾oz tomato purée
  • 500g/1lb 2oz tomatoes, chopped
  • 150ml/5fl oz good-quality dry white wine
  • 3 litres/5¼ pints good-quality fish stock or water
  • 600g/1lb 5oz Maris Piper potatoes, cut into bite-sized pieces
  • 2 leeks
  • 12 large langoustines
  • 1 x 1kg/2lb 4oz monkfish tail, deboned and trimmed
  • 12 scallops