18 mussels, scrubbed and beards removed
1 walnut-sized knob of butter
2 tbsp olive oil
2 onions, peeled and finely chopped
2 ribs of celery, white parts only, cleaned, trimmed and chopped
2 fennel bulbs, trimmed and cut into eighths
2 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
1 leek, white parts only, cleaned and trimmed
300ml white wine
1 large pinch of saffron threads
2 pieces of orange peel, use a potato peeler
400g tin of plum tomatoes
200g tomato passata
1.5 litres fish stock
12 new potatoes, peeled and quartered
Sea salt and freshly ground pepper
300g hake fillet, cut into 4cm cubes
300g cod fillet, cut into 4cm cubes
300g halibut fillet, cut into 4cm cubes
200g grated Gruyère, to serve
For the garlic croutons
1 baguette, cut into slices
2 cloves of garlic, peeled
For the rouille
2 egg yolks
1 pinch of saffron threads, crumbled into a tablespoon of hot water
1 clove of garlic, peeled and finely chopped
1/2 tsp sweet paprika
600ml light olive oil
Firstly make the croutons and rouille. Toast the sliced baguette until crisp and browned, and rub with the garlic.
Mix the egg yolks, saffron, garlic and sweet paprika in a medium bowl. Very slowly at first, drizzle in the oil, mixing well and stirring to make sure it amalgamates with the egg yolks. The mixture should get thicker and thicker. Continue until all the oil is incorporated.
Now prepare the stew. Discard any mussels that don’t close when tapped. Put the butter and oil in a large casserole on a medium heat. Add the onions, celery, fennel, carrot, garlic and leek and cook slowly, stirring from time to time, until the onions become translucent.
Add the wine, saffron and orange peel and boil rapidly for 5 minutes. Add the tomatoes and passata, turn down the heat and simmer for a further 10 minutes. Pour in the stock, add the potatoes and cook for 5 minutes. Season to taste, then add the hake, cod and halibut and simmer gently for 5 minutes. Add the mussels and langoustines and simmer for a further 5 minutes. Discard any mussels that don’t open.
Top the garlic croutons with the rouille and a sprinkle of Gruyère. Ladle the bouillabaisse into bowls and garnish with the croutons.