FORMULA FOOD - ROUND 6

MONACO = BOUILLABAISSE

Yes, I was surprised by that - it originated in Marseille, just further along the coast, but according to numerous Google pages, it is Monaco's national dish. My mother-in-law said, come to think about it, Monaco was the 1st place she ever ate bouillabaisse - so that works for me! It is one of those dishes that you can almost please yourself what goes in - fish wise. I found recipes with lobster, monk fish & turbot but I went for Nigel Slater's 1lb of assorted fish per person. I used cod, haddock, salmon, coley, pollack & mussels - which suited my pitiful budget nicely!
Conclusion: bloody gorgeous & surprisingly filling.
Would I make it again? I'd like to think so, but you don't often buy so much fish for 1 meal - maybe if we went on holiday near a fishing village - it would be criminal not to then!

Bouillabaisse:
3 cloves of garlic, 2tbsp olive oil, 6 anchovy fillets, 2 bay leaves, 3 sprigs of thyme, a 5cm curl of orange peel, a glass of white wine (I didn't have the previous 2 items - so I used a glass of orange juice instead & it really worked), 2 tins of chopped tomatoes, 500ml of fish or veg. stock, approx. 400g of assorted fish per person & about 24 mussels.
For the croutons:
8 thin slices of baguette, 2 red chillies, a small bunch of coriander & 4 spring onions.

1. In a large pan, gently heat oil & add the thinly sliced garlic, anchovies, orange peel, bay & thyme & cook until the garlic is golden & the anchovies have melted.

2. Add the wine (or orange juice!) & boil rapidly for a couple of mins.

3. Add the stock & tomatoes, bring to the boil, then simmer for 20 mins.

4. Skin & cut the fish into large chunks & add to the broth, firmest first, once opaque & tender, add the mussels. Cover with a lid & leave until the shells open. Serve with the croutons pushed in between the fish.

Croutons:
1.Toast the bread, de-seed the chillies, place in a mini processor with the coriander & spring onions & blitz to a fine paste. Spread over toasts & serve in the soup.