Bass With Aubergine And Bouillabaisse Sauce Recipe

Ingredients For Bass With Aubergine And Bouillabaisse Sauce Recipe

• 6 Wild sea bass fillets
• Olive oil
• Sea salt
• 500 gram Fish bones
• 1 tablespoon Olive oil
• 1 Fennel
• 1 Shallot
• 1 Carrot
• 0.5 Leek
• 1 stick Celery
• 1 Garlic bulb
• 1 pinch Saffron
• 1 tablespoon Coriander seeds
• 1 Star anise
• 1 tablespoon Fennel seeds
• 1 sprig Thyme
• 1 Bay leaf
• 0.5 Orange
• 2 tablespoon Tomato puree
• 250 milliliter Dry white wine
• 1 teaspoon Sea salt
• 1 liter Chicken Stock
• 1 Large aubergine
• 1 Garlic Clove
• 0.5 Lemon
• 5 gram Fine sea salt
• 10 gram Tahini
• 4 gram Aleppo chilli flakes
• 2 Courgettes
• Extra virgin olive oil
• 1 sprig Thyme
• 18 Cherry tomatoes
• Sea salt
• 500 gram Fish bones
• 1 tablespoon Olive oil
• 1 Fennel
• 1 Shallot
• 1 Carrot
• 0.5 Leek
• 1 stick Celery
• 1 Garlic bulb
• 2 tablespoon Tomato puree
• 1 pinch Saffron
• 1 tablespoon Coriander seeds
• 1 Star anise
• 1 tablespoon Fennel seeds
• 1 sprig Thyme
• 1 Bay leaf
• 0.5 Orange
• 250 milliliter Dry white wine
• 1 teaspoon Sea salt
• 1 liter Chicken Stock
• 1 Large aubergine
• 1 Garlic Clove
• 0.5 Lemon
• 5 gram Fine sea salt
• 10 gram Tahini
• 2 Courgettes
• Extra virgin olive oil
• Sea salt
• 18 Cherry tomatoes
• 1 sprig Thyme
• 6 Wild sea bass fillets
• Sea salt