Viking Cruises

SUM MER 2020 | VIKINGCRUISES.CO.UK 59 INGREDIENTS: • Olive oil • 125g (4 ½ oz) fennel, sliced • 2 red onions, chopped • 1 tsp sea salt • 1 tbsp tarragon, chopped • ½ tsp black pepper • Fish heads, bones and offcuts • 1kg (2.2 lb) tomatoes, roughly chopped • 2 tbsp tomato purée • 1 pinch saffron threads • 1 lemon, juiced • 2 tbsp butter FOR THE ROUILLE: • 3 egg yolks • Salt and pepper • ½ lemon, juiced • Pinch saffron • Pinch cayenne pepper • 200ml (6 ¾ fl oz) olive oil • 2 cloves garlic, crushed • 200g (7 oz) salmon • 200g (7 oz) pollock • 200g (7 oz) monkfish • 450g (1 lb) mussels, scrubbed, beards removed 1. To make the broth, heat 4 tablespoons of olive oil in a large pan over a medium heat. Add the fennel and cook for 3 to 4 minutes without it colouring, then add the red onion, sea salt, tarragon and black pepper. 2. Add the fish bones and offcuts and the tomatoes, then cover with water. Bring to a simmer, skimming off any residue that rises to the surface. Add the tomato purée and saffron and bring back to a simmer. Cook for about 1 ½ hours, or until it has reduced by about a third. 3. Sieve the broth, pressing down the contents of the sieve with a ladle to extract as much liquid as possible, then add the lemon juice and whisk in the butter. Check the seasoning, then cool and refrigerate. 4. To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne BOUILLABAISSE TOULONNAISE Serves 4 F rench cuisine has long been the envy of the world. No matter whether it's the rich flavours of the southern regions, with their Mediterranean influences, or the country-style dishes of the north, sophisticated tastes, elegant presentation and local produce can be guaranteed. e recipes below include a classic Provençal fish stew, coq au vin – a a hearty, rustic dish with regional variations across France – and a traditional French apple tart. Above: Bouilleabaisse was first created by French fisherman with unwanted fish from their catch pepper. Slowly add the oil in a thin stream, whisking continuously, then stir in the garlic. Add a little warm water if it is too thick. Set aside until needed. 5. Bring the reserved broth up to a simmer, then add all the fish. Poach until just tender, adding the firmest fillets first, then remove and place on a serving platter. Ladel over the broth. Serve with the rouille on the side and some garlic croutons. viking.com 63

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