Red mullet, squid and cockle bouillabaisse recipe

  1. First, make the broth.
  2. Heat the olive oil in a saucepan.
  3. Add the onion, fennel, red pepper, garlic, saffron and bay leaf with a good pinch of salt and pepper.
  4. Cover the pan and cook gently for 8-10 minutes until the vegetables are tender but not coloured.
  5. Add the orange rind, wine and star anise, uncover the pan and cook for a further 5 minutes.
  6. Add the tomatoes, 1 teaspoon of salt, the sugar, fish stock and squid, bring to the boil and cook for a further 5 minutes.
  7. Remove from the heat.
  8. Next, make the croutons.
  9. Preheat the oven to 230C/gas mark 8.
  10. Drizzle the olive oil over the bread chunks and add a good sprinkling of salt and pepper.
  11. Put on a baking tray and bake for 6-8 minutes, until crisp.
  12. Meanwhile, put all the ingredients for the aioli except the oils into a bowl and add a good pinch of salt and a good twist of pepper.
  13. Combine the oils in a jug and slowly drizzle into the bowl in a very thin stream, whisking all the time, until the mayo reaches a thick consistency.
  14. Just before you want to serve, add the red mullet and cockles or clams to the broth, cover the pan and cook for a further 3 minutes.
  15. Discard any cockles or clams that remain closed.
  16. Ladle the bouillabaisse into bowls, spoon some aioli over the top and add the croutons.
  17. Serve.

tentacles, shut, olive oil, onion, fennel bulb, red pepper, clove of garlic, threads, bay leaf, orange rind, anise, tomatoes, sugar, fish stock, bread, olive oil, egg yolk, red wine vinegar, tomato puree, mustard, clove of garlic, sugar, coriander, spring onion, olive oil, sunflower oil

Taken from www.lovefood.com/guide/recipes/47830/red-mullet-squid-and-cockle-bouillabaisse-recipe (may not work)

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