For this recipe we are also going to use . Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Fennel Seeds (2 teaspoons or 10 g) 7. Break off the legs and claws of the lobsters and set aside the thinner legs for the stock. Ingredients. If you do make According to traditionalists, this dish should be eaten in two courses. … Add the saffron and cook, stirring, for 1 minute. Preparation. Skin the monkfish tails and remove the fillets, and fillet the gurnard and John Dory. Serving the Bouillabaisse. This is made with garlic, breadcrumbs and olive oil, and has a similar consistency to aioli sauce. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Heat the oil in a large, deep saucepan. Garlic Bulb (1) and the . In a large pot, heat the olive oil. … First prepare all the fish. Bouillabaisse is served with croutons, usually infused with garlic, and rouille, a traditional Provençal sauce. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Add the garlic and tomato purée and stir for 30 seconds. Crack the shells of the claws with the back of a knife and … A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. Fennel Bulb (1), the . Good olive oil, as needed 4 to 8 thick slices good bread 1 onion, chopped 4 cloves garlic, chopped 2 celery stalks, trimmed and chopped 1 carrot, trimmed and chopped Place in a large pot : the . Method. Make croutons: Put oven rack in middle position and preheat oven to 250°F. Onion (1), the . Add the onion and fennel and cook for 5 minutes, or until starting to soften.