Bouillabaisse

Bouillabaisse

2 tbsp olive oil Bonsecco

1 small carrot

1 small leek

2 shallots

2 cloves of garlic

2 tsp piment d'Espelette (may substitute with smoked paprika)

1 large tomato or 1 cup cherry tomatoes

1 fennel bulb

1 glass of white wine

1 pot of fish stock + equal amount of water

1 bouquet garni

pinch of saffron

2 lb mixed fish (eg 3/4 lb cod , 3.4 lb salmon, 1/2 lb prawns)

cream
rouille à la sétoise

bread:

Mediterranean bread mix

piment d'Espelette

½ red onion

Prepare the dough according to the directions on the package. After 1½ hours rest: Shape the dough into an oblong loaf.  Make a number of notches with a knife in the top of the dough. Divide the chopped onion over the bread and sprinkle with piment d'Espelette. Let the dough rest for 30 minutes before baking. Cut the vegetables. Saute the shallots and garlic with 2 tsp piment d'Espelette in the olive oil . Add one at a time the carrot, leek and fennel. After 3 minutes add the tomato. Deglaze after 2 minutes with white wine and add the saffron, bouquet garni, fish stock and water. Let it simmer for at least 20 minutes on low heat. Then remove the bouquet garni. Cut the fish into pieces, pat dry and sprinkle with salt and pepper . Add the fish to the broth and leave to simmer, uncovered, until the fish is cooked (about 15 minutes). Finally add the prawns and cook until pink through. Before serving stir 4-6 tsp rouille à la sétoise (or more to taste) into the soup. Garnish with fennel and / or parsley and a dash of cream.

Serve with bread and rouille à la sétoise .

*items in bold are available at Oil & Vinegar