- June 2023
- Serves 4
- Hands-on time 25 min, simmering time 35 min
This bouillabaisse from Emily Scott is made with easy to access British ingredients like gurnard and mussels. It’s a one pot love letter to Cornish seafood, and the aioli adds punch, bringing the whole dish to life.
“This is my dream fishy supper – a seaside soirée just would not be the same without this showstopper, which is also great as a Sunday lunch. Cook with your favourite tunes and glass in hand… Use whatever fish and shellfish you like – I’ve used Cornish gurnard, mussels and prawns – to dress it up or down. I also make more aioli than is strictly necessary to celebrate this wonderful dish.”
Recipe taken from Time & Tide: Recipes and stories from my coastal kitchen by Emily Scott (Hardie Grant £28)
- 72g (10g saturated)
- 19g (9.7g sugars)
- 4 tbsp olive oil, plus extra to drizzle
- 2 leeks, finely sliced
- 1 fennel bulb, finely sliced and fronds reserved
- 4 garlic cloves, crushed
- 1 tbsp tomato purée
- Pinch saffron, steeped in a splash warm water
- Handful basil leaves, plus extra to garnish
- Finely grated zest and juice 1 orange
- 100ml pernod or noilly prat vermouth
- 500ml fish stock
- 2 x 400g tins chopped tomatoes
- 1kg live mussels, cleaned (discard any that are still open)
- 4 gurnard fillets, skin on, halved
- 250g shell-on prawns
- Sliced sourdough, toasted, to serve
For the aioli
- 3 medium free-range egg yolks
- Squeeze lemon juice
- 1 garlic clove
- 1 tsp dijon mustard
- 200ml sunflower oil
- 2 pinches saffron, steeped in 1 tbsp hot water
- To make the aioli, put the egg yolks in a food processor with the lemon juice, garlic, mustard and a good pinch of sea salt. Whizz until just combined then, with the motor still running, pour the oil slowly in through the funnel in a fine, slow stream until all of it is incorporated and emulsified. Gently stir the steeped saffron into the mayo until it has a burnished golden hue (or the colour ‘tarky’, as I know it). Taste for seasoning and reserve in the fridge.
- Heat the olive oil in a large lidded saucepan over a medium heat, then add the leeks, fennel and garlic. Fry until softened, then add the tomato purée and stir gently for 2-3 minutes. Add the steeped saffron and water, basil, orange zest and juice, pernod/vermouth, fish stock and chopped tomatoes, then simmer for 10-15 minutes, stirring occasionally.
- Add the mussels to the sauce, cover the pan with the lid and cook for 5-6 minutes until they open. Remove with a slotted spoon and set aside in a bowl.
- Transfer the sauce to a food processor or blender and whizz until smooth, then pour the sauce back into a large clean pan and simmer uncovered for 8-10 minutes until reduced.
- Meanwhile, remove most of the mussels from their shells, reserving a few in their shells for garnish (3 per person). Season the sauce with salt and pepper, then put the gurnard fillets, skin-side up, in the sauce along with the prawns and cook gently for 3-4 minutes until cooked through. Finally, add the cooked mussels and mussels in their shells back to the pan to warm through.
- Divide the bouillabaisse among bowls (3 in-the-shell mussels per person) and finish off with a few extra basil leaves, the reserved fennel fronds and a drizzle of oil. Serve with toasted sourdough and the aioli.
Keep this as sustainable and local as possible, talk to your fishmonger about what is best to use. Once upon a time, it seemed only good enough to use as bait in lobster and crab pots, but gurnard has made a comeback over the last few years. A white, firm-fleshed fish, it works so well in stews and is a great fish to batter for your Friday fish supper. I will always champion the gurnard.
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