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Bouillabaisse of turbot, salmon and mussels
GREAT BRITISH CHEFS29Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 1 turbot (small)
- 250 grams salmon loin (skinned)
- 1 kg mussel (cleaned and washed)
- 1.5 kilograms gurnard (or red mullet)
- 1 pinch saffron (large)
- 1 sprig thyme
- 1 pinch cayenne pepper (plus extra if needed)
- 25 mL olive oil
- 1/2 garlic clove (sliced)
- 1/2 Orange (peel only)
- 25 mL pernod
- 1/2 lemon (juiced)
- 75 mL orange juice
- 12 grams salt
- 2 fennel (large)
- 1 dash olive oil
- 175 grams shallot (sliced)
- 200 mL water
- 20 grams sugar
- 4 grams salt
- 2 grams fennel seed
- 3 star anise
- 500 grams plum tomato (chopped)
- 55 grams tomato puree (Mutti Double Concentrate, or sun-dried tomato paste)
- 1/2 baguette (small and stale)
- 16 potatoes (Ratte, or baby potatoes)
- 100 grams aioli (ideally saffron aioli)
- 1 handful herbs (mixed, such as parsley, tarragon and chervil, finely chopped)
- fennel frond (to garnish, plus some very finely shaved fennel kept in iced water, optional)
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