AuthorBen WatsonCategoryDinner, SeafoodAn uber simple bouillabaisse suggestion of the classic French seafood dish; made easy when made using our own fish fumet.
To make the rouille:
I’ve been making mine from 250gm of Seahorse Anchoiade, mixed with grated Parmesan and (shock horror!) Srirachi sauce. The Anchoiade is delicious and worth going to the trouble of pasteurising the egg yolks (61ﹾ for a minute) and making in bulk. Find it here: https://fosburyfoodie.co.uk/recipes/supportingacts/anchiode
For the fumet:
Warm up the fumet, adding the fish according to how much cooking it needs. None of it will take more than a few minutes but raw red mullet will obviously take longer than cooked mussels.
Spread some of the bruschetta with rouille, place gently on top of the soup and grill for about a minute. You can do this in the bowls but there’s less chance of burnt fingers if you bowl up afterwards. Serve with the rest of the bruschetta and rouille in a separate bowl.
Serves 3-4
Ingredients
Directions
To make the rouille:
I’ve been making mine from 250gm of Seahorse Anchoiade, mixed with grated Parmesan and (shock horror!) Srirachi sauce. The Anchoiade is delicious and worth going to the trouble of pasteurising the egg yolks (61ﹾ for a minute) and making in bulk. Find it here: https://fosburyfoodie.co.uk/recipes/supportingacts/anchiode
For the fumet:
Warm up the fumet, adding the fish according to how much cooking it needs. None of it will take more than a few minutes but raw red mullet will obviously take longer than cooked mussels.
Spread some of the bruschetta with rouille, place gently on top of the soup and grill for about a minute. You can do this in the bowls but there’s less chance of burnt fingers if you bowl up afterwards. Serve with the rest of the bruschetta and rouille in a separate bowl.
Serves 3-4