Cornish bouillabaisse
The perfect fisherman's soup for a cold winter's evening. A bouillabaisse with Cornish seafood and saffron aioli.
Ingredients
For the saffron aioli
- 2 pinches saffron
- 1 lemon, juice only
- 3 free-range egg yolks
- 1 tsp Dijon mustard
- 1 garlic clove, chopped
- sea salt
- 200ml/7fl oz sunflower oil
For the bouillabaisee
- 4 tbsp good olive oil
- 3 anchovy fillets
- 4 cloves garlic, crushed
- 2 leeks, thinly sliced
- 1 bulb fennel, thinly sliced plus fronds
- 1 tbsp tomato puree
- 2 bay leaves
- 1 sprig thyme
- 1 orange, zest and juice
- 100ml/3½fl oz pastis or vermouth
- 500ml/18fl oz fish stock
- 2 x 400g tins chopped tomatoes
- 1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped)
- 250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped)
- 4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger)
- 2 tbsp finely chopped fresh basil
- sea salt
- freshly ground black pepper
- 4 thick slices sourdough, toasted
Method
To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice.
Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper.
To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl.
Using a handheld blender, blend the sauce into a smooth soup.
Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams.
Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli.