Bouillabaisse

Method

1. In a large pan, soften all the vegetables in butter and a tablespoon of olive oil on a medium heat. Stir in the flour and tomato puree, then pour in the wine and pernod. Add the chopped parsley, the fish stock and bouquet garni and bring to boil.

2. Add the live lobster and crab and allow to simmer gently for 5 minutes. Remove the crab and lobster and leave to cool. Continue to simmer the broth gently for 30 minutes.

3. Crack open the lobster claws, remove the tail from the head and cut into large pieces using a bread knife. Scoop the brown meat from the lobster head into a bowl.

4. Break off the crab legs and place to one side, scoop out all the brown meat and mix into the brown lobster meat.

5. In a large frying pan, heat the remaining oil and fry the squid, scallops and pollock until browned, about 3 minutes. Add 1 clove of finely chopped garlic, remove from the heat, add a ladle of fish broth, swirl around and add all the ingredients to the broth, including the lobster pieces, crab claws and legs and mashed brown meat.

6. Finish with the juice of half a lemon and serve with garlic bread.

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Ingredients

1 x 1kg small brown Crab
1 x 700g Lobster
5 large Scallops
250g Squid
1 x 1kg pollock fish
1 bulb Fennel
4 stalks Celery
1 carrot
2 large Shallots
1 bunch Parsley
1 bouquet garni
400ml dry white wine
150ml Pernod
1 litre fish stock
1 tbsp plain flour
85g unsalted Butter
1 tbsp tomato puree
100ml extra virgin olive oil
1 garlic clove
1/2 lemon, juice only

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