Bouillabaisse sauce

3½ lt	Bouillabaisse stock
750g	Butter (chopped)
200 ml	Double cream
Dash	Lemon juice (to taste)
Pinch	Smoked paprika (to taste)
	Salt (to taste)

Method

1.      Reduce the stock until intense & aromatic (approx. 450ml).

2.      Whisk in the double cream & then boil until it has slightly reduced.

3.      Whisk in the butter a little at a time as if making a buerre blanc.

4.      Season with the salt, paprika & lemon juice then blend in a liquidiser.

5.      Pass through a fine chinois.