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

  1. Roughly chop all the vegetables and sweat until soft, add the tomato puree and cook to a ‘jam’.
  2. Add the brandy and flambée. Add the rest of the alcohol, bring to the boil, then put in the plum tomatoes and bream bones.
  3. Cover with cold water. Bring to the boil then add the herbes de Provence, star anise, bay leaves, fennel seeds and half of the garlic.
  4. Simmer for 45 minutes then add the saffron, fresh herbs, orange zest and the rest of the garlic. Cover the pan and leave off the heat for 45 minutes.
  5. Blend and pass through a fine chinois (a conical sieve with a fine mesh).
  6. Reduce by half for a rich, intense sauce. Or, alternatively, do not reduce and serve as a classic French soup.

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