Bouillabaisse

Ingredients

• 1 leek, green top left whole, white finely sliced
• small bunch fresh thyme
• 3 bay leaves
• bunch parsley, stalks whole, leaves roughly chopped
• 2 strips of orange peel
• 1 mild red chilli
• 4 tbsp olive oil
• 2 onions, chopped
• 1 leek
• 1 fennel, fronds picked and reserved, fennel chopped
• 4 garlic cloves, minced
• 1 tbsp tomato purée
• 1 star anise
• 2 tbsp Pernod, optional, if you have it
• 4 large, ripe tomatoes, chopped
• large pinch (⅓ tsp) saffron strands
• 1 ½l fish stock
• 100g potato, one peeled piece
• 1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
• 300g mussels, optional
• 2 garlic cloves
• 1 small chunk of red chilli (optional)
• small pinch saffron
• 1 piece of potato, cooked in the broth, (see above)
• 1 egg yolk
• 100ml olive oil
• 1 tbsp lemon juice
• ½ baguette, thinly sliced
• 1 tbsp olive oil

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