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.

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.

VEAL STOCK

This indispensable stock can be reduce by 3quarters  to give a rich meat glaze.

INGREDIENTS                                                                                                                                                                                                                                                                                                                                                                                                                                      

3KG/6LB 10OZ of coarsely chop veal bones.

1 pig trotter split lengthways.

300grams/11oz of carrots.  roughly, chopped.

150grams/5 oz of onions peeled and roughly, chopped.

2 celery stalks, roughly chopped.

10 ripe tomatoes, quartered

200grams/7oz mushrooms, chopped.

4 unpeeled garlic cloves

700ml/1 Pint of dry white wine.

1 large bouquet garni tied with 8 tarragon stalks.

                  METHOD

1. Preheat the oven to 220c/425F/Gas mark 7.

2 Place the coarsely chopped veal bones in a roasting tray with the pig’s trotter.

3 Place in the oven, turning the bones until lightly browned.

4 Transfer them to a large saucepan and cover with water. Quickly bring to simmering point.

5 Pour off the fat from the roasting tray.

6 Put all the vegetables [BUT NOT THE TOMATOES] and garlic into the roasting tray, return to the oven and cook, stirring occasionally, until the vegetables are pale golden.

8 Deglaze the roasting tray with the wine ,scraping up the crusty juices from the bottom .

9 Pour the contents of the roasting pan into the saucepan and add the quartered tomatoes and bouquet garni.

10 Bring the stock to a slow simmer and cook gently for 4-5hrs.

11 Skimming the scum and grease from the surface, particularly in the early stages. Top up with water if necessary.

12 Strain the stock through a sieve  into a clean saucepan and reduce to 2-3 litres/ 3-5pints ,depending on the strength of the stock you require, skimming the surface as necessary.

13 Pass through a muslin-lined sieve into a bowl and leave, in a cold place until completely cooled ,then refrigerate, this stock can be frozen as  well, and will keep in the fridge for up to 10days