Recipe - Bouillabaisse Creole

1 600 g monkfish
1 500 g John Dory
2 250 g red mullet
1 500 g bonito
1 600 g sea bass
2 300 g scorpion fish
12 Oysters
12 lg Shrimps

SOUP BASE
150 g Chopped onions
50 g Chopped celery
100 g Fennel root
1 Red pepper; seeds removed
1 Green pepper; seeds removed
4 Cloves garlic
1 Chilli pepper
1 Bouquet garni
300 g Fresh tomatoes; seeds
removed
2 One half dl White wine
1 One fourth l Water or fish stock
Salt and pepper
Star anise
2 tablespoon Chopped parsley
Fresh thyme

MARINADE
2 Cloves garlic; chopped
1 small Chilli; crushed
Saffron
Olive oil

CROUTONS
24 Toasted cut or sliced up baguette
Olive oil
Garlic

ROUILLE
One half Red chilli
2 Roasted red peppers; seeds
removed
1 small Cooked potato
One half tablespoon Tomato paste
2 Cloves garlic; chopped
Saffron
1 Egg yolk
2 dl Olive oil
Salt and pepper

Scale and gut the fish. Cut off the heads and tails and reserve for
making the soup base. Cut the fish into even slices. Marinate the
cut or sliced up fish in olive oil, garlic, saffron and chilli.

Soup base: Gently cook the heads and tails of the fish in olive oil.
Add the vegetables and cook without colouring. Add the tomato paste
and cook gently. Add the white wine and reduce in volume by about
half. Add the water (or just enough to cover the fish) and bring to
the boil. Add the spices and the remaining ingredients. Cook over
high heat for 2030 minutes. Strain through a fine sieve, pressing
the solids well.

Cooking the fish: bring the soup base to the boil. Pour over the
marinating fish. Cook over high heat for 68 minutes depending on the
size of the fish.

Croutons: Rub the bread with the garlic and cut into 34cm thick
slices. Toast in the oven until lightly coloured.

Rouille: Process the roasted red peppers with the garlic, salt,
chilli, saffron and tomato paste until smooth. Add the flesh of the
potato and saffron. Process briefly. Add the egg yolk then gradually
incorporate the olive oil until thick and smooth like a mayonnaise.

Presentation: Serve the fish and soup together in a large soup tureen.
Sprinkle with chopped parsley and thyme. Serve with the croutons and
the rouille on the side.

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