Vegetarian Bouillabaisse

Method

1. Preheat the oven to 225°C and line a baking tray with parchment paper.
2. Bring the stock to the boil in a small saucepan, remove from the heat, add the saffron and set aside to steep while you prepare the bouillabaisse.
3. Heat the oil in a large saucepan on a medium-low heat. Roughly chop one onion, and finely chop the other, along with the garlic. Add the onions, garlic and spices to the pan and sauté for about 10 minutes or until the onions begin to soften. Cut the carrots and parsnips in half lengthwise and then into thick slices, and roughly chop the potatoes and fennel. Add the vegetables to the pan and sauté for a further 5 minutes, then add the wine. Once the alcohol has evaporated, add the stock and saffron, tomatoes, nori and thyme, and season to taste with salt and pepper. Bring to the boil, reduce the heat and simmer for 45–60 minutes or until the vegetables are tender, stirring from time to time so the bouillabaisse doesn’t burn on the base of the pan. You may need to add more stock or water to loosen the sauce if it becomes too dry.
4. Meanwhile, prepare the baked fennel. Cut the remaining fennel lengthwise into 1.5 cm thick slices, brush with oil, season to taste with salt and pepper and transfer to the baking tray. Bake for 20–30 minutes or until the fennel is tender and caramelised. Remove from the oven and set aside.
5. To prepare the aïoli, finely chop the garlic and set aside. Place the egg yolks and lemon juice in a small mixing bowl and whisk together until combined. Whisking continuously, slowly drizzle in the oils. Once the sauce has thickened, season to taste with salt and pepper and stir through the garlic.
6. Once the bouillabaisse is cooked, remove from the heat and stir through the beans. Serve topped with baked fennel, a dollop of aïoli and a sprinkling of herbs, orange zest and seasoning, along with toast on the side.