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
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...