Ingredients for 4 persons) : ■ 1 kg baby potatoes ■ 700 g lean white fish (freestone/monkfish/sea bass), cut into pieces ■ 200 g mussels ■ 8 Dublin Bay prawns ■ Salt, pepper and lemon juice for season ■ 50 g salicornia, to serve (optional) ■ 4 tablespoons rouille vinaigrette, to serve (optional — see tip)
For the broth: ■ 60 ml olive oil ■ 1 leek (white only), sliced ■ 2 onions, coarsely chopped ■ 2 garlic cloves, crushed ■ 2 fennel bulbs, trimmed ■ 8 ripe tomatoes, coarsely chopped ■ 3 stalks of fresh oregano ■ 3 stalks of parsley ■ 700 g fish bones (John Dory/turbot/monkfish/langoustine shells) ■ 20 ml Pernod ■ 2 liters of water ■ 1 tsp tomato purée ■ 3 pinches of saffron
Method: 1. Begin by preparing the broth. Heat the oil in a large saucepan. Add the leek, onions, garlic and fennel and cook for 2 minutes until tender. Add tomatoes, herb stalks and fish bones. 2. Flambé the mixture with Pernod. Pour in the water, the tomato puree and half the saffron. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes. 3. Meanwhile, in a large pot, cover the potatoes with water, the rest of the saffron and a pinch of salt. Bring to the boil then simmer for 15 minutes, until just cooked but still holding their shape. Drain and half the potatoes. Put aside. 4. Once ready, pass the fish stock through a large sieve to keep only the clear broth. For a cloudier broth, but with more flavor, press the bones. 5. Put the broth in a large saucepan and check the seasoning. Add the sliced potatoes and bring to a boil. 6. Add the pieces of fresh white fish and the mussels. Simmer for another 5 minutes or so, until the mussels begin to open and the fish is opaque. 7. Add the shrimp to the broth and simmer for another 2 minutes. Check the seasoning and add extra saffron, lemon juice, salt and pepper if needed. 8. Serve immediately with crusty bread, glasswort and rouille, if using.
Ingredients for 4 persons) : ■ 60 g butter ■ ½ lemon, juice and zest ■ 3 eggs ■ 100 g caster sugar ■ 25 g honey ■ 2 tablespoons vanilla extract ■ 125 g plain flour ■ ½ teaspoon baking powder
Method: 1. Preheat the oven to 160C. Butter a madeleine mold. 2. In a saucepan, melt the butter over medium heat. Let it foam up and create a light brown sediment when swirled lightly. 3. Add lemon juice and zest to complete the browning process, then remove from heat. Transfer directly to a small bowl. Let cool for 5-8 minutes. 4. In a second bowl, whisk the eggs and sugar with the honey until the mixture is fluffy and has about doubled in volume. 5. Pour in the vanilla extract and the cooled hazelnut butter with all the brown particles — they give extra flavor to the madeleines. 6. Next, sift the flour and baking powder and fold until smooth. Cover and refrigerate for at least 30 minutes, or preferably overnight. 7. Pour the mixture into the madeleine mould. Bake until cooked through and golden, with a dome shape. For small petit-four size madeleines, it takes about 7 to 9 minutes. 8. Take out of the oven and transfer the madeleines to a wire rack to cool. To be enjoyed still hot or during the day for maximum freshness.
TOP COUNCIL: DRESS TO IMPRESS WITH THIS HOMEMADE FRENCH ROUILLE SAUCE
An original vinaigrette to serve with bouillabaisse is a “rouille”. This great summer dressing is similar to mayonnaise, but made with waxy potato and saffron. To make, soak 2 pinches of saffron in 2 tablespoons of water. Add 85 g smooth waxy mashed potatoes. Incorporate 2 egg yolks, 2 crushed garlic cloves and season. Finally, whisk in 150ml of olive oil until the sauce is thick and shiny. Cover and refrigerate until needed, and use within 2-3 days.