BouillabaisseIngredients 5 Onions (diced) 3 Leeks (sliced) 4 Carrots (diced) 5 stalks Celery (sliced) 3 heads Fennel (sliced) 1 bt Noilly pratt 1 Orange (peel only) 4 Red peppers (de-seeded & chopped) 2 sprigs Rosemary ½ bunch Thyme 3 Bay leaves 1 bunch Basil ½ bunch Tarragon ½ bunch Parsley stalks 4 kg Fish bones (roasted) 2.5 kg Tinned plum tomatoes & juice 2 pinches Saffron threads 300 ml Olive oil 3 heads Garlic 6 lts Fish stock/water Method 1. In a heavy bottomed pan sweat down the onions & carrots. 2. Add the garlic, fennel, celery, leeks, peppers & cook down. 3. Pour in the noilly pratt & reduce. 4. Add the rosemary, bay leaves & thyme. 5. When the alcohol has reduced a little add the roasted fish bones. 6. Cover with the tinned tomatoes, stock, saffron & remaining herbs. 7. Bring to the boil, skim, add the fresh tomatoes & simmer for approximately 1½hrs. 8. Pass through a mouile & adjust the seasoning. 9. For bouillabaisse sauce reduce by half, add a dash of double cream & whisk in enough butter to reach a rich sauce based consistency.

Ingredients

5	Onions (diced)
3	Leeks (sliced)
4	Carrots (diced)
5 stalks	Celery (sliced)
3 heads	Fennel (sliced)
1 bt	Noilly pratt
1	Orange (peel only)
4	Red peppers (de-seeded & chopped)
2 sprigs	Rosemary
½ bunch	Thyme
3	Bay leaves
1 bunch	Basil
½ bunch	Tarragon
½ bunch	Parsley stalks
4 kg	Fish bones (roasted)
2.5 kg	Tinned plum tomatoes & juice
2 pinches	Saffron threads
300 ml	Olive oil
3 heads	Garlic
6 lts	Fish stock/water

Method

1.      In a heavy bottomed pan sweat down the onions & carrots.

2.      Add the garlic, fennel, celery, leeks, peppers & cook down.

3.      Pour in the noilly pratt & reduce.

4.      Add the rosemary, bay leaves & thyme.

5.      When the alcohol has reduced a little add the roasted fish bones.

6.      Cover with the tinned tomatoes, stock, saffron & remaining herbs.

7.      Bring to the boil, skim, add the fresh tomatoes & simmer for approximately 1½hrs.

8.      Pass through a mouile & adjust the seasoning.

9.      For bouillabaisse sauce reduce by half, add a dash of double cream & whisk in enough butter to reach a rich sauce based consistency.