Bones from 4 Bream
2 Large Onions
4 Carrots
1/2 Head of Celery
2 Leeks
150g Tomato Puree
500g Chopped Plum Tomatoes
5 Strips of Orange Zest
1/2 Bunch of Basil
1/2 Bunch of Thyme
1/2 Bunch of Parsley
2g Saffron
2 Bulbs of Garlic
2tbsp Herbes de Provence (or mixed herbs)
1/2 Bottle of Red Wine
1/4 Bottle of Port
150ml White Wine
150ml Noilly Prat
100ml Brandy
4 Star Anise
2 Bay Leaves
1tbsp Fennel Seeds
John Rogers from Rosemary Shrager's Cookery School creates a Bouillabaisse
- words: John Rogers
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...