1. PREPARE BOUILLABAISSE: 2. Heat oil in a large pot and gently cook onions until clear, 10-15 minutes. 3. Add leek and celery and cook a further 10 minutes. 4. Add bay leaves, garlic, tomato paste and chilli paste. 5. Sizzle a few seconds. 6. Mix in wine, saffron, honey and tomatoes. 7. Cook over low heat, 20 minutes. 8. Add fish stock and season to taste. 9. Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don’t open. 10. Add fish fillets and simmer gently until just cooked, 2-3 minutes. 11. Divide between hot soup bowls and top with a crouton spread with rouille. 12. Pass extra rouille and croutons around separately. 13. ROUILLE: 14. Puree all the ingredients, adding salt to taste. 15. Stored in the fridge, rouille will keep for 2-3 days. 16. CROUTONS: 17. Preheat oven to 300ºF. 18. Remove the crusts from 6 thick slices of sourdough bread baguette. 19. Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides. 20. Dice the bread into 3/4" pieces and spread out on a baking tray. 21. Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove. 22. **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
