https://www.copymethat.com/r/jtG6B8OcC/red-mullet-bouillabaisse/
109422498
diTAMmo
jtG6B8OcC
2024-10-21 02:12:44
Red Mullet Bouillabaisse
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Ingredients
- 1 red mullet (450gm), cleaned, cut into 3 to 4 pieces, plus 4 fillets extra (325gm each), halved
- ¼ tsp cayenne pepper
- 160 ml olive oil
- 75 gm each fennel, carrot, onion and celery, finely diced
- ¾ vine-ripened tomato, coarsely chopped
- 1 tbsp thyme
- 1 fresh bay leaf
- 700 gm (about 6) kipfler potatoes
- 100 ml dry white wine
- 75 ml Pernod
- 1 tbsp tomato paste
- 1.8 litres fish stock
- 1 fennel bulb, thinly sliced
- 1 kg clams
- 8 scallops, trimmed
- 4 flathead fillets (250gm)
- subheading: Rouille:
- 50 gm red capsicum (about ¼), seeds removed
- 1 tbsp olive oil
- 1 kipfler potato (120gm), peeled and diced
- 150 ml fish stock
- 2 tsp saffron threads
- 1 large hard-boiled egg yolk
- 3 egg yolks
- 3 large anchovy fillets
- 2 garlic cloves
- ½ tsp Dijon mustard
- 70 ml mild-flavoured extra-virgin olive oil
- ½ tsp Sherry vinegar, or to taste
Steps
Directions at gourmettraveller.com.au
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