Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
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Provencal Bouillabaisse

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“You can’t get much more summery than bouillabaisse,” says Michel about his main course. “There are 101 ways to make it, but for my version, I start by making a stock using lobster and langoustine heads for a really wonderful depth of flavour,” he explains, “from that, I make a rich fish soup flavoured with fresh aromatic herbs, saffron and tomato.” The soup comes ready to heat at home, before king prawns, mussels, sea bream and red mullet pieces can be added and cooked until just succulent. “We finish it with a generous dollop of rouille, which is a classic accompaniment to bouillabaisse,” explains Michel, “it’s a bit like aioli, only my version is much punchier as it’s packed with anchovies, garlic, tomato, and saffron.” To serve, it’s accompanied by a warm baguette for soaking up the soup and “don’t forget to dunk it in the rouille!”