Ingredients

For the bouillabaisse:
⁣
20g butter
250g Sea bass and Red Gurnard in total
10 scallops, cleaned
3 spring onions, sliced
1 fennel, sliced
5 baby fennel, blanched, halved
2 celery sticks sliced
2 carrots, peeled, halved, sliced
20 baby leeks, washed, trimmed, blanched
1000ml natural shellfish stock
150g clams, cleaned, cooked
250g mussels, cleaned, cooked
100g octopus, cleaned, blanched
10g fresh basil
40g sun dried tomatoes
20g fresh board beans, shelled, blanched
Lemon juice, Thyme Oil
Salt, pepper
⁣
For the rouille:
4 egg yolks
2g salt and Black pepper
1 lemon, juiced
1 pinch saffron
1 pinch cayenne pepper
250ml olive oil
200ml vegetable oil
2 garlic cloves, purred
60g potatoes, blanched, peeled, diced
30g gruyere cheese, grated
Baguette

Method

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

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