Sea Bass, Red Mullet and Mussel Bouillabaisse Recipe

Name: Sea Bass, Red Mullet and Mussel Bouillabaisse Recipe
Total time: 140 min
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

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This bouillabaisse recipe sees pan-fried fillets of bass and red mullet served with a rich and fragrant fish soup. With crushed new potatoes, leeks and monk's beard (a type of Mediterranean plant...

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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