Ingredients Jump to Instructions ↓

  1. 80 ml clarified butter

  2. 10 John Dory fillets (90gm each)

  3. 30 ml olive oil

  4. 20 uncooked peeled prawns, tails intact

  5. 2 calamari, cleaned, cut into thick slices

  6. 20 mussels, scrubbed

  7. 20 clams, soaked in cold water to remove grit

  8. 2 tbsp flat-leaf parsley, coarsely chopped

  9. To taste: sherry vinegar

  10. To serve: extra-virgin olive oil and hot paprika

  11. 40 gm butter, coarsely chopped

  12. 60 ml ( 1/4 cup) olive oil

  13. 500 gm fish bones, coarsely chopped

  14. 4 onions, thinly sliced

  15. 1 1/2 large fennel, thinly sliced

  16. 3 garlic cloves, coarsely chopped

  17. 1 tbsp fennel seeds

  18. 140 gm tomato paste

  19. 1 litre chardonnay

  20. 2 litres (8 cups) chicken stock

  21. 1 litre (4 cups) fish stock

  22. Large pinch cayenne pepper, or to taste

  23. 2 each fresh bay leaves and thyme sprigs

  24. 150 ml olive oil

  25. 1 garlic clove, bruised

  26. Large pinch saffron threads

  27. 1 small Desiree potato, coarsely chopped

  28. 2 egg yolks

  29. 1 tsp white wine vinegar

  30. 125 ml warm clarified butter

  31. 600 gm dried borlotti beans, soaked in cold water overnight, drained

  32. 1 tbsp olive oil

  33. 1 each onion, carrot, celery stalk and leek, coarsely chopped

  34. 2 garlic cloves, crushed

  35. 1 1/2 litres (6 cups) chicken stock

  36. 60 gm butter, coarsely chopped

  37. 2 tbsp sherry vinegar

Instructions Jump to Ingredients ↑

  1. Serves 10 Prep time 1 hr, cook 2 hrs 45 mins(plus soaking, cooling, infusing)

  2. "This reflects the cuisine I like to cook at my new bistro, PM24 – classic French dishes with a modern touch." Philippe Mouchel, PM24 For bouillabaisse fumet, heat butter and oil in a very large saucepan over medium heat, add fish bones, onion, fennel, garlic, fennel seeds and saffron and saut until vegetables are tender (10-20 minutes). Add tomato paste and stir occasionally until paste darkens (3-5 minutes). Add wine and reduce by one-quarter (10-15 minutes). Add stocks, cayenne pepper and herbs and simmer until infused (1 hour). Strain through a fine sieve into a clean saucepan (discard solids), return to the simmer, reduce over low heat until well-flavoured (20-30 minutes), set aside.

  3. Meanwhile, for rouille, combine oil, garlic and saffron in a jar and set aside to infuse (overnight). Transfer to a small saucepan (discard garlic), gently warm to 40C. Set aside, keep warm. Place potato in a saucepan, cover with cold water, simmer over medium heat until potato is tender (10-15 minutes), drain, press through a ricer, season to taste, keep warm. Meanwhile, whisk yolks, vinegar and a pinch of fine salt in a heatproof bowl over a pan of simmering water until thick and fluffy (5-7 minutes). Add 40gm potato (discard remainder), whisk to combine, then, whisking continuously, add butter and saffron-infused oil in a thin steady stream until incorporated, season to taste, set aside and keep warm.

  4. For bean pure, place beans in a large saucepan, cover with cold water, bring to the boil over medium heat, simmer for 3 minutes. Strain, set aside. Heat oil in a separate large saucepan over medium heat, add onion, carrot, celery and leek, stir occasionally until starting to caramelise (8-10 minutes). Add garlic, cook until starting to caramelise (4-6 minutes). Add stock and beans, bring to the boil, then simmer until beans are tender (40-45 minutes). Strain through a fine sieve (reserve liquid), discard vegetables, then process half the beans and 100ml liquid in a blender until smooth (add more stock if necessary). Season to taste, add butter and vinegar, process to combine, set aside and keep warm.

  5. Meanwhile, preheat oven to 50C. Heat clarified butter in a large frying pan over medium-high heat, season fish and cook in batches, skin-side down, until golden (1-2 minutes), transfer to a baking tray lined with baking paper and roast until just cooked through (8-10 minutes).

  6. Meanwhile, add half prawns to pan, saut until just cooked through (2-3 minutes), set aside and keep warm, then repeat with remaining prawns. Add calamari to pan and saut until just cooked through (2-3 minutes), set aside and keep warm.

  7. Warm bouillabaisse fumet and remaining beans in a saucepan over medium heat, add mussels and clams, cook until shellfish open (6-8 minutes), season to taste, then add parsley and vinegar to taste. Divide bean pure between bowls, top each with a piece of fish, then rouille, then divide seafood and bouillabaisse fumet between bowls, drizzle with olive oil, season to taste with hot paprika and serve hot with rouille.


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