Julia Sedefdjian’s bouillabaieta | Taste of France®
This version of bouillabaisse is named ‘bouillabaieta’ in honour of Julia Sedefdjian’s restaurant, Baieta.
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Ingredients
- 2kg (4lb 6oz) rock fish (red mullet, scorpion fish, conger eel)
- Olive oil, salt, pepper, fleur de sel
- 4 cloves of garlic
- 2 sprigs of thyme
- 3 ripe tomatoes, sliced
- 2 bulbs of fennel
- 1 stick of celery
- 1 carrot
- Juice of one lemon
- 600g (1lb 5oz) monkfish
- 800g (1lb 12oz) John Dory
- 800g (1lb 12oz) scorpion fish
- 500g (1lb 2oz) cuttlefish
- 4 large potatoes
- Salt
- pepper
- 10g (1⁄3 oz) of powdered saffron
- 1 potato, cooked and mashed
- 50g (1¾ oz) crushed garlic
- 50g (1¾ oz) sunflower oil
- Juice of half a lemon
- 1 baguette
- 1 clove of garlic
- 5 bulbs of fennel
- Olive oil, salt and pepper
- 1 stalk of thyme
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