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Cornish bouillabaisse
Fruit and vegetables
1
lemon
, juice only
1
garlic
clove, chopped
4 cloves
garlic
, crushed
2
leeks
, thinly sliced
1 bulb
fennel
, thinly sliced plus fronds
1 sprig
thyme
1
orange
, zest and juice
2 tbsp finely chopped fresh
basil
Tins, packets and jars
1 tsp
Dijon mustard
3 anchovy fillets
2 x 400g tins
chopped tomatoes
Cooking ingredients
2 pinches
saffron
sea salt
200ml/7fl oz
sunflower oil
4 tbsp good
olive oil
1 tbsp tomato puree
2
bay leaves
500ml/18fl oz fish
stock
sea salt
freshly ground
black pepper
Dairy, eggs and chilled
3 free-range
egg yolks
Meat, fish and poultry
1kg/2lb 4 oz
mussels
, cleaned (discard any
mussels
that do not close tightly when tapped)
250g/9oz
clams
, cleaned (discard any
clams
that do not close tightly when tapped)
4 fillets gernard, cut in half (skin on, filleted, ask your
fishmonger
)
Other
100ml/3½fl oz pastis or vermouth
4 thick slices sourdough, toasted
Back to recipe
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