Ingredients
The following ingredients have 4 Servings
- 1 large onion
- 2 leeks (white parts only)
- 2 large fennel
- 3 celery sticks
- 1/4 cup olive oil
- 2g saffron (usually sold in 1g packets)
- 1/2 cup tomato paste
- 1/2 cup pastis (such as Pernod or Ricard), plus an extra few splashes
- 1/4 cup Noilly Prat (or your preferred vermouth)
- 2 ripe roma tomatoes
- 2 litres chicken stock
- 2 litres fish stock
- Salt & pepper (for seasoning)
- 3 lobster tails (in the shell and split lengthways)
- 1 whole rock cod, approximately 2.5kg (ask your fishmonger to fillet it for you)
- 2kg Kinkawooka mussels (they have already been cleaned)
Instruction
- <p>Thinly slice onion and leeks. Grate fennel and celery.</p> <p>Heat olive oil in a large saucepan and saute vegetables over medium heat for 10-15 minutes, or until they are soft and translucent.</p> <p>Add saffron and tomato paste and stir well.</p> <p>Add pastis and vermouth, using them to deglaze the pan.</p> <p>Add chicken and fish stocks and bring to the boil. Reduce heat to low and simmer for 30-40 minutes.</p> <p>Check taste and season accordingly.</p> <p>Put the clean mussels in a large pan which has a lid. Add a splash of pastis, put the lid on and steam mussels over medium heat until the shells open.</p> <p>Cut rock cod fillets into pieces that are approximately 80g each.</p> <p>Return bouillabaisse to the boil, add rock cod and lobster tails. Reduce heat and simmer for about 5 minutes, or until the seafood is cooked.</p> <p>Remove seeds from tomatoes, dice into 5mm cubes and add to the bouillabaisse.</p> <p>Add parsley and a splash of Pastis for an extra kick.<br><br></p>
