Bouillabaisse with Rouille and Croutons (French Fish Stew)

Bouillabaisse

• 1 medium Fennel bulb
• 4 medium Tomato, ripe
• 6 cloves Garlic
• 5 tbsp Extra virgin olive oil
• 1 tsp Dried saffron threads
• 1 medium Orange
• 1 liter Fish stock
• 600 g White fish fillet, skinless
• 300 g Prawns, raw

Rouille and croutons

• 1 Egg yolk
• 120 ml Extra virgin olive oil
• 2 cloves Garlic
• ½ tsp Dried saffron threads
• 8 slices Sourdough bread, thick-cut

1. Finely slice the fennel. Roughly chop the tomatoes, and thinly slice 6 cloves of the garlic for the stew (keep the remaining 2 cloves for the rouille).
2. Warm 2 tbsp of the olive oil in a stockpot over medium heat, then add the fennel and cook for 8 to 10 minutes until softened but not browned. Stir in the sliced garlic and cook for 1 minute until fragrant.
3. Add the tomatoes, 1 tsp of the saffron, the fish stock, and a wide strip of orange peel (use a vegetable peeler and avoid the white pith). Bring to a gentle simmer, then cook for 25 minutes so the broth turns richly flavoured and lightly thickened.
4. Meanwhile, make the rouille: crush the remaining garlic to a paste, then whisk with the egg yolk and 0.5 tsp saffron in a bowl. Slowly drizzle in 120 ml olive oil, whisking constantly, until thick and glossy.
5. Toast the sourdough bread until deeply golden. Set aside at room temperature.
6. Cut the white fish into large bite-sized pieces. Add the prawns to the simmering broth and cook for 2 minutes, then add the fish and simmer gently for 3 to 5 minutes until the fish is just opaque and the prawns are pink.
7. Remove and discard the orange peel. Spread a generous layer of rouille over the toast, then ladle the bouillabaisse into bowls and serve with the rouille croutons on the side.

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