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Rick Stein's bouillabaisse with creamy mash
Fruit and vegetables
1kg/2lb 4oz
floury potatoes
, such as King Edward or Maris Piper, peeled and cut into even chunks
2
shallots
or 1 onion, roughly chopped, skin and all
3
garlic
cloves, roughly chopped, skin and all
1 small
fennel
bulb, chopped
2 large
tomatoes
, roughly chopped
1 tbsp
tomato
paste
2 strips of
orange
peel
Cooking ingredients
2 tsp
salt
5 tbsp
olive oil
600ml/21fl oz water or fish
stock
pinch of
saffron
pinch
cayenne pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
150ml/¼ pint full-fat milk or
cream
50g/1¾oz
butter
Meat, fish and poultry
2 whole
gurnards
(about 600g/1lb 5oz total weight), filleted (ask for the head and bones if done by a fishmonger)
250g/9 oz Falmouth bay prawns, shell on, or 6 or so cooked
Langoustines
, cut in half lengthways
12 live
mussels
in the shell, scrubbed and debearded
Other
100ml/3½fl oz dry
white wine
Back to recipe
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