Rick Stein Bouillabaisse Recipe | French Seafood Stew Recipe

Ingredients

• 4 x 175-200g small monkfish tails
• 4 x 250-300g gurnard
• 4 x 250-300g John Dory
• 2 x 500g cooked lobsters
• 150ml olive oil
• 1 medium onion, chopped
• ½ leek, cleaned and sliced
• 3 medium-sized carrots, peeled and finely chopped
• ½ small bulb fennel, finely chopped
• A pinch of crushed dried chillies
• 1kg conger eel or pollack, skinned and cut into small chunks
• 100g tomato purée
• 100ml dry white wine
• 1 bouquet garni (bunch of herbs) made from thyme sprigs, bay leaves and parsley stalks
• 4–5 cloves garlic, coarsely chopped
• ½ tsp saffron strands
• ½ tsp mild curry powder
• Salt, freshly ground black pepper and cayenne pepper
• A little olive oil, for shallow frying
• 12 thin slices French bread
• 2-3 whole garlic cloves
• 100g Rouille (see ingredients and method below)
• 25 g finely grated Parmesan cheese
• 450g small potatoes (optional)
• 1x25g slice of day-old crustless white bread
• A little fish stock or water
• 2 tbsp harissa paste
• 3 fat garlic cloves, peeled
• 1 egg yolk
• 250ml olive oil