Bouillabaisse

A Marseillaise seafood stew of multiple fish and shellfish in saffron-scented broth, served with rouille and toasted bread.

Ingredients

• 700g fresh mussels
• 400g puff pastry
• 1 tbsp minced garlic
• 1/2 tsp bay leaves
• 3 tbsp unsalted butter
• 2 pearl onions, chopped
• a handful of fresh chervil, chopped
• lemon zest, to taste

Instructions

1. 1

   Pat the beef chuck dry, season generously with salt, pepper, and herbes de Provence, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the beef chuck until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced leeks and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the bay leaves and pearl onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef chuck to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef chuck is tender and cooked through, roughly 45 mins.

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