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Bouillabaisse Recipe

Compiled by Neil Roake Styling Marina Walsh Photograph Mark Lanning Ingredients: for the soup 3T olive oil 5 cloves garlic 1 red onion, chopped 7 stalks celery, chopped 3 fennel bulbs, chopped 3t dried thyme 8 leeks, chopped 1t smoked paprika 2cm knob ginger root, chopped 900g crab pieces 140g tomato paste 21/2 litres water 2 large pinches saffron 1T salt 1t white pepper 10 potatoes, peeled and quartered 1kg clams, cleaned 600g firm white fish 400g black mussels, cleaned 400g squid, cleaned 1 bunch thyme for the rouille 2 slices white bread 2T milk 2 red peppers 2 cloves garlic 1t salt 4T olive oil 1 baguette Directions: Heat the olive oil in a large pot. Add the garlic, onion, celery, fennel, thyme, leeks, paprika and ginger; sweat for 15 minutes until soft but not brown. Now add the crab and tomato paste and cook for another 15 minutes. Add one litre of water and stir. Slowly transfer to a food processor and blend until smooth. Ensure you don’t burn yourself, as the mixture will be hot. Put the puréed crab and vegetables in a large clean pot and add the rest of the water. Bring to the boil and then simmer for 15 minutes. Strain this mixture, discarding the solids, and return to the stove. Add the saffron, salt and pepper, and simmer. Half an hour before serving add the potatoes and cook until done. Remove and set aside in the oven to keep warm. (At this stage the broth will still be a little thin; once you add the seafood the flavour will come alive.) Add all the seafood and poach for 10 to 15 minutes. Remove the seafood and serve on a separate plate. Check the seasoning of the remaining soup, pour into a serving tureen and serve with the rouille, croutons and potatoes, and garnish with thyme. Soak the bread in the milk until it is soggy; squeeze out all excess liquid. Roast the peppers over a gas flame or under a grill until blackened. Peel off the blackened skin. Cut in quarters and de-seed. Place in a liquidiser with the bread, garlic and salt and blend to a paste. Slowly drizzle in the olive oil until emulsified like a mayonnaise. Serve on toasted baguette wedges and float on the soup. Serves 10 - 12 Recommended wine pairing: Felicité Pinot Noir 2010 This recipe is from the February 2011 House and Leisure Food issue.