Bouillabaisse
I had to fillet and skin the monk fish and salmon for this dish 😝 Prepared for lunch service at college as part of the complex Seafood recipe units
Bouillabaisse
I had to fillet and skin the monk fish and salmon for this dish 😝 Prepared for lunch service at college as part of the complex Seafood recipe units
Open in Cookpad AppSteps
- 1
Sweat the fennel for 4 mins in a large pan. Add the tarragon and red bell pepper and sweat a further 3 mins
- 2
Add the chopped tomatoes and fish bones, cover ingredients with the stock and add the saffron. Bring to the boil and turn down the heat to simmer.
- 3
While the broth is cooking. Prep your seafood (Or just buy prepped seafood mix… 😉)
- 4
Remember to skim the stock for scrum. After an hour the broth should be reduced!
- 5
Remove the fish bones and blend the rest of the broth. Then pass through a fine chinois
- 6
Add the lemon juice and butter and season to taste.
- 7
Poach your Seafood in some fish stock.
- 8
Serve with crusty bread and Aioli
Cooksnaps
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