Cornish bouillabaisse

1. 1

   To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice.

2. 2

   Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper.

3. 3

   To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2-3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10-15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5-6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl.

4. 4

   Using a handheld blender, blend the sauce into a smooth soup.

5. 5

   Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3-4 minutes, until the fish is cooked through. Add the cooked mussels and clams.

6. 6

   Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli.

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.