Bouillabaisse

From Marcus Lang, head chef at Bistro Du Vin in Bristol.

Serves 8

Method

1. Heat the olive oil in a large thick bottomed pan. Add the mirepoix, thyme, fennel and garlic and cook down until soft and translucent.

2. Add the tomato purée and cook for a further 10 minutes or until the purée starts to go darker.

3. Add the wine, saffron, star anise, orange peel, harissa and tinned tomatoes and cook for a further 20 minutes.

4. Add the fish bones, cover with cold water and bring to the boil, then reduce to a simmer and cook for 1 hour.

5. Add the Pernod then check the seasoning.

6. Leave to stand for 1 hour, then push all the soup, including the bones, through a vegetable mouli and then pass through a sieve.

7. To serve, bring the soup back up to a simmer, then place the fish meat and clams in the soup to cook for 4-5 minutes.

8. Serve with chopped parsley to garnish, plus rouille coutons and grated gruyère if desired.

Hotel Du Vin
The Sugar House, Narrow Lewins Mead, Bristol, BS1 2NU.
Tel. 0117 9255577
www.hotelduvin.com