Bouillabaisse

AIOLI:--
3 cloves garlic, rough chopped
2 egg yolks
1 tsp WINE & PEPPER MUSTARD
Juice of 1 lemon
200 ml rice bran oil
SIDS SALT & PEPPER to taste
BOUILLABAISSE:--
Rice bran oil
1 onion, fine chopped
½ leek, sliced
1 stalk celery
½ fennel bulb, sliced
1 large potato, cut in small dice
2 tomatoes
3 cloves garlic, crushed
2 bay leaves
Peel of ½ orange
2 cups fish stock
SIDS SALT & PEPPER, to taste
8 baby octopus
100 g tarakihi, cut in large chunks
100 g hoki, cut in large chunks
100 g salmon, cut in large chunks
8 mussels, cleaned
8 pipi, purged
8 prawns, shelled

AIOLI: crush garlic until smooth. Whisk together garlic, egg, SIDS WINE & PEPPER MUSTARD and lemon juice until it has lightened in colour. Start to drizzle in the oil very slowly so as not to split the aioli, while whisking continuously. When all the oil is in, season with SIDS SALT & PEPPER to taste. To thin the mixture, whisk in 1 tbsp warm water.
BOUILLABAISSE: Heat oil in a large pan and cook onion until transparent. Add leek, celery, fennel and potato then cook, without colouring, for 3-5 minutes.
Cut tomatoes in half and remove the seeds then chop roughly. Add to the pan along with the garlic, bay, and orange peel. Stir, then leave for a few minutes for the flavours to infuse. Add fish stock and bring to the boil, then simmer for 3 minutes. Add octopus and when liquid is simmering again, add fish and shellfish.
When the shellfish have opened, remove the shells etc then ladle all the fish and vegetables into 4 bowls.
Adjust seasoning of the broth with SIDS SALT & PEPPER then ladle this over the seafood.
Serve with crispy bread and aioli.