Bouillabaisse

Ingredients

2 tbsp Bonsecco olive oil 

1 small carrot

1 small leek

2 shallots

2 cloves of garlic

1 large tomato or 1 cup cherry tomatoes

1 fennel bulb

1 glass of white wine

1 pot of fish stock + equal amount of water

1 Bouquet Garni

A pinch of saffron

1 fillet of salmon

1 fillet of white fish

250g of Shellfish of your choice (langoustines and scallops work great in this recipe)


Method

Chop the vegetables then saute the shallots and garlic with 2tsp Rouille au Piment d’Espelette in the Bonsecco Olive Oil.

Add the carrot, leek and fennel and cook for about 3 mins then add the tomato.

Cook for a further 2 minutes then deglaze with white wine and add the saffron, Bouquet Garni, fish stock and water.

Let it simmer for at least 20 minutes on a low heat then remove the Bouquet Garni.

Cut the fish into pieces, pat dry and sprinkle with salt and pepper.

Finally, add the shellfish and cook through briefly.

Then stir 4-6tsp (to taste) of Rouille au Piment d’Espelette into the soup and Garnish with fennel or parsley with a dash of cream.