Francois' Normandy-style Bouillabaisse
Photo by Jason Burgess
|1 cup||Olive oil|
|3||Onions, medium, peeled and cut into thick slices|
|6 ml||Garlic cloves, finely chopped|
|4 Tbsp||Tomato paste|
|10||Tomatoes, ripe, roughly chopped|
|1 head||Fennel, roughly chopped|
|1||Orange, peel only|
|2 cups||White wine|
|3 sprigs||Fresh thyme|
|8||Saffron, strands, soaked in tbsp hot water|
|1 cup||Parsley, chopped|
|3 kgs||Seafood, up to 4kg|
- Heat the olive oil in a very large pan. Add the onions, tomato paste and garlic and cook together until the onions are soft.
- Add the tomatoes, fennel and orange peel, the bay leaves and thyme. Cook gently for 10 minutes .
- Add 6 cups of water and the 2 cups of white wine. Bring to the boil and add the bay leaves, thyme and the soaked saffron.
- Boil for 5 minutes, this helps amalgamate the oil and the water and infuse all the flavours.
- Keeping the heat high, start adding the fish and shellfish, starting with the meatiest first, as these will take the longest to cook.
- You may need to add more water as you go, the fish should be just covered.
- Once all the fish is cooked until just tender, turn the heat right down and scatter with the chopped parsley.
- Take the pot to the table to serve or, if you have one, a very large bow
For the seafood: (use a mix of hapuka, snapper, tarakihi, monkfish, gurnard, squid, octopus, mussels etc). The quantities of each don't matter but you need a range of textures. Clean and scale the fish and cut into large chunks - or ask your fishmonger to do this. You should leave the bones in and the skin on but this is not to everyone's taste