Tony Bilson's olive oil ice-cream
- 2 cups milk
- 250 g crème fraîche
- 1 vanilla bean, split
- 5 egg yolks
- 150 g sugar
- 100 ml fruity olive oil
- Heat milk with crème fraîche and vanilla bean.
Beat egg yolks with the sugar until mixture is light and foamy. Slowly add hot milk to egg mixture, mixing constantly, then place over a low heat and continue to stir until mixture thickens enough to coat a spoon.
Add olive oil and freeze in an ice-cream maker according to manufacturer's instructions.
Note: You will need an ice-cream maker for this recipe.
Tony Bilson's bouillabaisse stock
- 1 onion, diced
- 2 stalks celery, diced
- 1 small bulb fennel, diced
- 1 small carrot, diced
- 1 bulb garlic, chopped
- 1 leek, thinly sliced
- 2 golden shallots, thinly sliced
- small piece fresh ginger, thinly sliced
- 50 ml extra virgin olive oil
- 250 g lobster heads, chopped into 4 cm dice
- 250 g prawn shells, chopped into 4 cm dice
- 1.5 kg mixed fish bones and heads, diced
- 3 large tomatoes, roughly chopped
- 50 g tomato paste
- 2 sprigs each thyme, marjoram and oregano
- 5 stalks basil
- 5 stalks parsley
- 1 stalk coriander
- 1 teaspoon sea salt
- 1⁄4 teaspoon cardamom
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 3 whole star anise
- 1⁄4 teaspoon black
- 1 teaspoon cayenne pepper
- pinch saffron threads
- zest of 1⁄4 orange
- 25 ml pastis
- 1.25 litres white wine
Place vegetables, ginger and olive oil in a large stockpot and cook until softened. Add lobster heads, prawn shells and fish bones and heads, sauté over a low heat for 5 minutes, then add tomato and tomato paste.
Add herbs, spices and orange zest, then the pastis, and simmer until reduced by a third. Pour in wine and 2.5 litres water, bring to the boil and simmer for 1 hour, skimming any scum from the surface. Blend and strain through a fine sieve.
To make a bouillabaisse, use this stock to poach fish, and serve with rouille (see page 83) and croutons made from thinly sliced bread, brushed on both sides with extra virgin olive oil and baked for 5–10 minutes until golden brown.
Note : The best fish to use for this stock is a mixture of snapper, john dory, whiting, red mullet, flathead and rock cod. Ask your fishmonger to save heads, shells and bones for you, or buy the whole fish and use the flesh in the final bouillabaisse.
Makes 5 litres