Bouillabaisse Recipe

Step 1 SOUP BASE - Infuse saffron in the water and allow to bloom for 5-10 minutes. Place instant pot on saute setting for 20 minutes and add oil or butter to the pot. Saute, onion, leeks and fennel until soft and fragrant. Add the garlic and saute for 1 minute. Add passata, water, liqueur, tomato paste, parsley, thyme, orange peel, star anise, bay leaf and saffron water and bring to a boil. Add the fish bones and set to pressure cook for 15 minutes. You can also do this in a large pot on the stovetop but it will take around 60 minutes simmering with the lid on.

Step 2 ROUILLE - While the soup is cooking I make the rouille. Use a food processor with a funnel (to slowly drizzle in the oil). Infuse saffron in the water and allow to bloom for 5-10 minutes. Place the saffron water, capsicum, garlic, egg yolk, lemon juice and salt and blitz on high speed until a fine consistency. Then drizzle in the oil in gradually through the funnel with the food processor on constantly. It should emulsify perfectly. Add in the breadcrumbs and process until fine. Scoop rouille into a piping bag.