Sea Bass, Red Mullet and Mussel Bouillabaisse Recipe - Great British Chefs

Ingredients

• 4 red mullet fillets, weighing approx. 100g each
• 2 sea bass fillets, halved
• 300g of live mussels
• 1 shallot, finely chopped
• 2 parsley stalks
• 40ml of white wine
• olive oil
• sea salt
• 400g of fish bones, and heads, from the sea bass and red mullet (ask your fishmonger for these)
• 300g of onion, finely chopped
• 300g of carrots, finely chopped
• 2 sticks of celery, finely chopped
• 2 garlic cloves, crushed
• 50g of tomato purée
• 150ml of white wine
• 1 dash of Pernod, (optional)
• 1l fish stock
• 1 pinch of saffron
• freshly ground black pepper
• 1 leek, sliced into 12 neat circles
• 12 baby plum tomatoes, blanched and skinned
• 1 knob of butter
• 12 new potatoes
• 40g of monk's beard