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Bourride of red mullet, gurnard and fresh salted cod
Fruit and vegetables
1
onion
, chopped
1
fennel
bulb, chopped
100g/3½oz
celery
sticks, sliced
100g/3½oz
carrot
, peeled and chopped
25g/1oz button
mushrooms
, sliced
1 fresh
thyme
sprig
4
garlic
cloves, peeled
2 tsp
lemon juice
1
onion
, chopped
1 small
leek
, chopped
½
fennel
bulb, chopped
4
garlic
cloves, chopped
2 thick strips
orange
zest
2
tomatoes
, sliced
1 fresh
thyme
sprig
170g/6oz jar roasted red
peppers
, drained
1 tsp ground
coriander
2 medium–hot Dutch red
chillies
, stalks removed and roughly chopped
Cooking ingredients
salt
½ tsp
salt
175ml/6fl oz extra virgin
olive oil
2 tbsp
olive oil
1
bay leaf
½ tsp
salt
1 tsp
tomato purée
pinch
saffron
strands
¼ tsp
cayenne pepper
¼ tsp
salt
2 tbsp
olive oil
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
250g/9oz
cod
fillet, skin on and pin boned
1kg/2lb 4oz fish bones, such as
lemon sole
, brill and plaice
200–250g/7–9oz skin-on
red mullet
fillet, cut into 50g/1¾oz pieces
200–250g/7–9oz skin-on
gurnard
fillet, cut into 50g/1¾oz pieces
Other
4 x 2.5cm/1in-thick slices
baguette
, cut on a slant
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