Bouillabaisse Sauce with Cod Recipe
Bouillabaisse Sauce, Fish, Stephen Harris, The Sportsman
November 6, 2015
INGREDIENTS - SERVES 4
The outer leaves from a fennel bulb, finely chopped
Small leek finely chopped
Medium white onion finely chopped
Two sticks of celery and leaves finely chopped
2 garlic cloves finely chopped
Pinch of saffron
1 level tsp cayenne pepper
2 tbsp Pernod
200 ml white wine
200 ml vermouth
250 g cherry tomatoes – liquidised with a stick blender
Olive oil – French if possible
Fish bones of small fish 3 or 4
500 ml of fish / vegetable stock or water
Take Cod fillets – about 200 grams each. Salt for 30 minutes prior to frying.
Add oil to pan and heat. When medium hot place the cod in the pan skin side down and put a small pan on top to weigh the fillet down so it remains flat and creates a brown crust
Cook for 5 minutes until the skin is crispy.
Put some oil in a clean cold pan and after cooking transfer the fish into the cold pan flesh side down and into the oven at 80 degrees for 10 minutes until the fish is cooked through.
Ladle sauce into a bowl, add the fish, top with Rouille and drizzle with oil from the pan and a splash of lemon.
(Rouille – Mayonnaise made with olive oil, garlic, cayenne and saffron)