Name: Bouillabaisse with rouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Bouillabaisse; 1 tablespoon olive oil; 2 small fennel bulbs, finely sliced; 2 onions, roughly chopped; 3 cup (750ml) fish stock; 2 400g cans chopped tomatoes; pinch of ground saffron; 600 gram white fish fillets, cut into bite-sized pieces; 18 mussels, scrubbed and de-bearded; Rouille; 1/2 cup roasted capsicum; 2 slice white bread, crusts discarded, soaked in 1/4 cup water; 1 clove garlic, crushed; 1 small red chilli, finely chopped; 1 cup (300g) mayonnaise

Bouillabaisse with rouille

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Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

Bouillabaisse

1 tablespoon olive oil

2 small fennel bulbs, finely sliced

2 onions, roughly chopped

3 cup (750ml) fish stock

2 400g cans chopped tomatoes

pinch of ground saffron

600 gram white fish fillets, cut into bite-sized pieces

18 mussels, scrubbed and de-bearded

Rouille

1/2 cup roasted capsicum

2 slice white bread, crusts discarded, soaked in 1/4 cup water

1 clove garlic, crushed

1 small red chilli, finely chopped

1 cup (300g) mayonnaise

Method

1.Heat oil in a large saucepan on medium. Cook fennel and onion for 5-10 minutes, until tender and just starting to colour.

2.Add stock, tomatoes and saffron, season to taste and bring to the boil. Reduce heat and simmer for 10 minutes. Transfer to a food processor and puree until almost smooth.

3.Return puree to a clean saucepan and bring to the boil. Reduce heat, then add fish and mussels. Simmer gently, covered, for 5 minutes, until fish is tender and mussels have opened.

4.Meanwhile, make rouille by placing capsicum, bread squeezed of excess water, garlic and chilli into a food processor and process until smooth, Add mayonnaise and process until just combined. Serve as an accompaniment to bouillabaisse.

To de-beard, hold mussel in one hand, then use a knife to help grasp beard at top of mussel and pull towards you to remove. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel.
Note

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