Turbot and Salmon Bouillabaisse Recipe - Great British Chefs

Ingredients

• 1 turbot, small
• 250g of salmon loin, skinned
• 1kg mussels, cleaned and washed
• 1.5kg gurnard, or red mullet
• 1 pinch of saffron, large
• 1 sprig of thyme
• 1 pinch of cayenne pepper, plus extra if needed
• 25ml of olive oil
• 1/2 garlic clove, sliced
• 1/2 orange, peel only
• 25ml of Pernod
• 1/2 lemon, juiced
• 75ml of orange juice
• 12g of salt
• 2 fennel, large
• 1 dash of olive oil
• 175g of shallots, sliced
• 200ml of water
• 20g of sugar
• 4g of salt
• 2g of fennel seeds
• 3 star anise
• 500g of plum tomatoes, chopped
• 55g of tomato purée, or sun-dried tomato paste
• 1/2 baguette, small and stale
• 16 Ratte potatoes, or baby potatoes
• 100g of aioli, ideally saffron aioli
• 1 handful of mixed herbs, such as parsley, tarragon and chervil, finely chopped
• fennel fronds, to garnish, plus some very finely shaved fennel kept in iced water (optional)