BOUILLABAISSE WITH POTATO ROUILLE

Preparation Method :

• Shell and devein prawns, leaving tails intact.
• Cut fish into 2cm pieces. Scrub mussels, remove beards.
• Heat oil in large pan, add onions and garlic, cook, stirring, until onions are soft.
• Add undrained crushed tomatoes, paste, thyme and fennel, cook, stirring, 3 minutes.
• Add hot fish stock, saffron and potatoes, simmer, uncovered, about 15 minutes or until potatoes are just tender.
• Reserve quarter of the potatoes and ¼ cup (100 ml) of the fish stock for potato rouille.
• Just before serving, add seafood to bouillabaisse, cook, uncovered, 5 minutes or until seafood is cooked through. Serve bouillabaisse with potato rouille.

Fish Stock:

• Place all ingredients in large pan, simmer, uncovered, 20 minutes, skimming when necessary.
• Carefully strain mixture; you need 2.5 litres (10 cups) of stock for this recipe. Discard fish heads and vegetables.
• Potato Rouille: Mash reserved potatoes, push through a fine sieve, add garlic and paste, stir until smooth.
• Gradually add oil in a thin stream, stirring constantly, then gradually stir in enough reserved stock to form a soft paste. Stir in chili powder.