Bouillabaisse with Lobster

🕑 60 minutes 🍴 Serves 6

Bouillabaisse with Lobster

Soup

Ingredients

• 2 L lobster stock

• 4 tbsp pastis

• 2 jars of Think Tomato

• 6 large potatoes

• 2 fennel bulbs

• 2 tbsp tomato paste

• Salt and pepper

• 2 sprigs flat-leaf parsley

• 1 baguette

• 250 g Bouchot mussels (or Zeeland mussels)

• 400 g monkfish

• 300 g red mullet

• 400 g langoustines

• 3 baby lobsters (pre-cooked if preferred)

Instructions

1. Heat the lobster stock with the pastis and Think Tomato.

2. Peel the potatoes and slice them.

3. Rinse the fennel and cut into small pieces.

4. Add the fennel and potatoes to the stock together with the tomato paste.

5. Cook until the potatoes and fennel are almost tender. Season with salt and pepper.

6. Meanwhile, clean the mussels and cut the fish into evenly sized pieces.

7. Add the fish and shellfish to the bouillabaisse, cooking according to size—add the largest pieces first.

8. Adjust seasoning with salt and pepper and finish with flat-leaf parsley.

Rouille

Ingredients

• 2 slices of bread, crusts removed

• 1 egg yolk

• 1 tsp mustard

• 1 tsp smoked paprika

• 3 cloves garlic

• Juice of 1 lemon

• 150 ml olive oil

• A pinch of cayenne pepper and salt

Instructions

1. Place all rouille ingredients in a measuring jug and blend until you have a mayonnaise-like sauce.

2. Slice the baguette and toast until crisp in the oven or toaster.

Serve the bouillabaisse hot with toasted bread and rouille on the side. Enjoy!