To make the bouillabaisse:
⁣· Using a large frying pan, place onto a medium heat
· Add the butter and allow to foam
· Add the fish and scallops and cook for approx. 3
minutes
· Remove the seabass and scallops when cooked
· Add the onions, fennel, baby fennel, celery,
carrots and baby leeks
· Allow the vegetables to cook for approx. 3-4
minutes until soften
· Add the natural shellfish stock and bring to the
simmer and reduce by 1/3
· Followed by adding the Fish ingredients including
the mussels back into the pan to simmer through
· Add the basil, broad beans and sun dried tomatoes
· Season with lemon juice to taste
· Serve in deep bowl with drizzle of Thyme Oil and
Fennel Cress
To make the rouille:⁣
· Whisk the egg yolks, salt and pepper together
· Add the lemon juice, saffron and cayenne pepper
· Slowly add the oil in a thin stream, whisking
constantly
· Stir in the garlic
· Add a little warm water to let the mixture down of
needed
· Add the diced potato and stir in gently
· Slice the baguette and drizzle with oil, place
under a grill to toast both sides
· Allow the baguette to cool to room temperature
· Place the Rouille mixture on top of the golden
baguette slices
· Add a layer of grated gruyere cheese and place
under a grill before serving