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Sauce bouillabaisse

A take on a classic dish, enriched with butter and a splash of Noilly Prat, to keep the freshness.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 1 liter.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Sulphite
  • Celery
  • Fish
  • Pescetarian

Ingredients

10
kg
fish bones (flat fish)
2
fennel bulb
2
carrots
2
onions
4
cloves
garlic
8
sprigs
thyme
8
leaves
bay leaf
100
g
tomato purée
1
kg
tomatoes
15
threads
saffron
8
l
fish stock
750
ml
white wine
250
ml
Noilly Prat
50
g
whipping cream
75
g
butter
as needed
Noilly Prat
as needed
salt

Scale recipe

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