A recipe courtesy of Shadi Issaway, Head Chef at Claro, this bouillabaisse has all the signature markings of the classic French dish, with a little Mediterranean flair.
Ingredients
- 150 grams of mussels
- 8 shrimp with shells
- 6 squid with heads
- bones from 1 medium-sized fish
- 1 celery root
- 1 parsley root
- 3 white onions
- 3 carrots
- 3 tomatoes
- 1 can of tomato paste
- ½ cup ouzo
- 2 bay leaves
- 3 allspice berries
- 1 star anise
- pinch of saffron
Method
- Roast the fish bones in the oven until browned.
- Brown the celery root, parsley root, onions, and carrots in a large pot.
- Add the shrimp (cut into pieces with shells), mussels, and squid to the pot and let them cook for a few minutes.
- Add the quartered tomatoes to the pot, then pour in the ouzo and flambé.
- After a few minutes, add the tomato paste and caramelise slightly.
- Add the fish bones, and then add water to the pot to cover the ingredients.
- Season with bay leaves, allspice berries, star anise, and saffron.
- Let the mixture simmer for at least 1.5 hours.
- Remove the bones and mussels (return the mussel meat to the pot).
- Blend the soup with an immersion blender until smooth.
- Strain the soup through a chinois and serve with freshly cooked fish, squid, and mussels.