Creole Bouillabaisse

Takes 60 minutes | Serves 6 |

Ingredients

2750 g mixed fish, cleaned, in pieces without bones
12 pieces fresh oysters with shells
1 tablespoon olive oil
1 piece onion, chopped
1 piece leek, finely chopped
1 piece red bell pepper, cut into strips
0.5 piece green bell pepper, cut into strips
3 tablespoons finely chopped fennel
0.5 teaspoon crushed chili flakes
1 tablespoon saffron threads
3500 ml fish stock
1 piece bay leaf
500 g ripe tomatoes, peeled, chopped
500 g oriental shrimp or king prawns, cleaned
2 tablespoons dark rum

Steps

Soup Preparation

• Clean fish, remove bones/skin. Include heads/bones from white fish. Cut fish into large pieces. Open oysters, save juice.
• Heat olive oil in a pot. Sauté onion, leek until soft. Add spices, fennel, saffron; sauté 5 minutes.
• Add fish stock, tomatoes, bay leaf; boil. Simmer 30 minutes, stirring occasionally.
• Boil again, add longest-cooking fish. Simmer 8 minutes, stirring. Add oyster juice, simmer 6 minutes. Add shrimp, cook 2 minutes until done. Remove bay leaf, stir in rum, adjust seasoning.
• Serve hot, sprinkle with thyme, with rouille, fish stock, croutons on the side.

Making Rouille

• Blend grilled red bell pepper, baked potato, tomato puree, egg yolk, garlic, salt in food processor. Add cayenne pepper.
• While blending, add olive oil in stream. Adjust seasoning.