Taste Of The Isles Bouillabasse Recipe - Great British Chefs

Ingredients

• 4 sea bass fillets, skin on
• 4 cod fillets, each weighing 80g, skin on
• 200ml of white wine
• 16 mussels, cleaned and de-bearded
• salt
• black pepper
• 20ml of sunflower oil
• 110g of large white onions, roughly chopped
• 45g of white leeks, roughly chopped
• 100g of celery, roughly chopped
• 85g of fennel, roughly chopped
• 80g of carrots, roughly chopped
• 110g of red pepper, roughly chopped
• 1 pinch of thyme
• 15g of anchovy fillets
• 25g of tomato purée
• 1l fish stock
• 250g of plaice
• 50ml of double cream
• 1 saffron strand
• Tabasco to taste
• Worcestershire sauce to taste
• 1 tsp white wine vinegar
• 1/2 garlic clove, roughly chopped
• 1 tsp caster sugar
• crusty bread
• 4 sprigs of dill