Bouillabaisse Recipe

1.

Sweat all diced vegetables in large saucepan. Add bay leaf, peppercorns, bones and shells and sweat for 5 minutes. Deglaze with white wine and add the cold water, tomatoes and saffron. Bring to simmer and skim from time to time. Let simmer for 30 minutes and turn off.

1.

In a heavy based pan ladel in 1 litre of stock. Add the bug tales, prawns, mussels and snapper. Bring to simmer then add the scallops. Season with black pepper and 1 tablespoon extra virgin olive oil. Squeeze half a lemon and half a hand full of rough chopped parsley. Serve with crusty baguette and finish with the rouille.

1.

Make the same way you would make a mayonnaise.