Bouillabaisse (Marseille Fish Stew)

Broth and seafood

• ¼ tsp Dried saffron threads
• 200 ml Dry White Wine
• 3 tbsp Extra virgin olive oil
• 1 large Leek
• 1 large Fennel bulb
• 8 cloves Garlic
• 600 g Tomato, ripe
• 1 medium Orange
• 900 ml Fish stock
• 900 g Mussels, fresh
• 300 g Prawns, raw
• 600 g White fish fillet, skinless

Rouille and toasts

• 1 Egg yolk
• 1 tsp Dijon mustard
• 150 ml Olive oil
• ¼ tsp Cayenne pepper
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 piece Baguette, day-old if possible

1. Warm the dried saffron threads with a splash of the dry white wine in a small saucepan over low heat for 1 minute, then take off the heat and leave to infuse. Meanwhile, halve the leek lengthways and rinse well, then slice. Trim the fennel, reserving any fronds for serving if you like, then slice the bulb.
2. Heat the extra virgin olive oil in a stockpot over medium heat. Add the leek and fennel with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring, until softened but not browned. Slice 5 cloves of the garlic and add for 1 minute until fragrant.
3. Roughly chop the tomato and add it to the pot with the remaining dry white wine, the saffron infusion, and the fish stock. Use a vegetable peeler to remove a few strips of orange peel, then add the peel to the pot; squeeze in a little orange juice as well. Bring to a gentle simmer, then cook for 25 minutes so the broth turns rich and aromatic.
4. While the broth simmers, make the rouille: crush the remaining garlic to a paste with a pinch of the fine sea salt. Put the egg yolk and dijon mustard in a blender, add the garlic paste and cayenne pepper, then blend briefly. With the motor running, slowly drizzle in the olive oil until thick and glossy; season with black pepper and a little more fine sea salt if needed.
5. Heat the oven to 200°C (390°F). Slice the baguette and arrange on a baking tray, then toast for 8 to 10 minutes until crisp and lightly golden. Set aside.
6. Strain the broth into a clean stockpot, pressing on the solids to extract as much liquid as possible, then return the broth to a gentle simmer. Taste and adjust with the remaining fine sea salt and black pepper. Keep the heat low so the broth barely bubbles.
7. Scrub the mussels and discard any that do not close when tapped. Add the mussels to the simmering broth, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until they open. Lift the mussels out with a ladle, discarding any that stay closed, and keep warm.
8. Add the prawns to the broth and cook for 2 to 3 minutes until just pink. Cut the white fish fillet into large chunks, add to the pot, and cook gently for 4 to 6 minutes until opaque and just flaking. Return the mussels to the pot for 1 minute to warm through.

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