Ingredients
Preparation
- Dice the onion, carrot and fennel.
- Heat the oil in a large lidded pan, add the onion, carrot and fennel, cover and cook gently for around 20 minutes, until softened – stir occasionally.
- Chop the tomatoes, and add them, puree and saffron to the pot.
- Give a quick stir then add the wine and let it bubble up and almost disappear before adding the stock.
- Simmer covered for 20 minutes until the tomatoes are falling apart, then remove from the heat and blend. Season to taste.
- Whilst the soup cooks make the rouille; blend the pepper, garlic, egg yolk and paprika in a small blender, add in a squeeze of lemon and then drizzle in the olive oil until you have a thick consistency similar to mayonnaise.
- Return the soup to the heat, bring up to a gentle simmer, add the mussels, followed by the salmon and prawns.
- Cook until the mussels open (if they don’t open within 3 minutes, remove and discard), the salmon just flakes and the prawns are pink. Add a squeeze of lemon to taste. Serve the bouillabaisse with chunks of bread and the rouille.