Bouillabaisse, bok choi and saffron aioli
by Mark Jordan
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Ingredients
Fruit & Vegetables
3 shallots, sliced
2 garlic cloves, sliced
1 1/2 lemons, juiced
1 onion
1 leek
1 carrot
1 head of baby bok choi
Spices & Dried Herbs
1 star anise
1 pinch of saffron
Oils & Vinegars
vegetable oil
200ml of olive oil
Beverages
10ml of brandy
750ml of red wine
Store Cupboard
4 tsp tomato purée
250ml of fish stock
salt
pepper
1 egg yolk
Salad & Fresh Herbs
1 sprig of thyme
1 bay leaf
4 handfuls of mixed baby cress
Dairy
125ml of double cream
Fresh Meat
5kg fresh veal bones
Fish & Shellfish
1 langoustine carcass, weighing 1kg
1 salmon fillet, cut into 4 even-sized nuggets
1 cod fillet, cut into 4 even-sized nuggets
1 sea bass fillet, cut into 4 even-sized nuggets
4 langoustine tails
Delicatessen
4 tsp caviar