Viking Cruises

56 | Viking Explorer Society News is heart-warming stew celebrates seasonal ingredients and the simplicity of traditional French cuisine. SERVES 4 For the broth: 4 tbsp (55 g) olive oil 125 g fennel, sliced 2 red onions, chopped 1 tsp (8 g) sea salt 1 tbsp (2 g) tarragon, chopped ½ tsp black pepper Fish heads, bones and offcuts 2.2 lb (1 kg) tomatoes, chopped 2 tbsp (30 g) tomato purée 1 pinch saffron threads 1 lemon, juiced 2 tbsp (30 g) butter For the rouille: 3 egg yolks ½ lemon, juiced Pinch saffron Pinch cayenne pepper 200 ml olive oil 2 cloves garlic, crushed Salt and pepper Fish: 200 g salmon 200 g pollock 200 g monkfish 450 g mussels, scrubbed and beards removed BOUILLABAISSE TOULONNAISE 1 To make the broth, heat the olive oil in a large pan over medium heat. Add the fennel and cook for 3–4 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 to a simmer. Cook for about 1½ 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 until needed. 4 To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne 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. Ladle broth over fish; serve with the rouille on the side and some garlic croutons.

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