Ingredients

• 2 free-range egg yolks
• 250–300ml/9–10fl oz light olive oil
• 1 tsp harissa paste
• 1 lemon
• juice only
• 1½ tbsp tomato ketchup
• 500ml/18fl oz deeply flavoured fish soup
• or a tin of bisque
• pinch saffron
• 4 tbsp olive oil
• 1 x 150g/5½oz turbot fillet
• skin on and pin-boned
• 1 scallop
• removed from its shell
• roe discarded and cleaned
• 1 small squid
• cleaned and scored
• 1 x 150g/5½oz red mullet fillet
• skin on and pin-boned
• 75g/2½oz unsalted butter
• 1 tbsp olive oil
• 50g/1¾oz unsalted butter
• 50g/1¾oz fresh baby spinach
• 150g/5½oz tinned chickpeas (drained weight)
• 1 tbsp chopped fresh chervil leaves
• 1 tbsp chopped fresh tarragon leaves
• 1 tbsp chopped fresh chives

Directions

• For the mayonnaise
• put the egg yolks in a food processor and blend. Gradually add the oil in a thin
• steady stream until it is the consistency of mayonnaise. Add the harissa paste
• lemon juice and tomato ketchup. Season with salt and pepper and mix again. Set aside.
• For the seafood bourride
• heat the fish soup in a large saucepan. Add the saffron and bring to a simmer.
• In a frying pan
• heat the oil and cook the turbot on each side for 3–4 minutes. Half way through
• add the scallop
• squid and mullet to the pan and cook through. Turn the fish over half way through the cooking. Add the butter at the end and
• once melted
• use it to baste the fish.
• Place the cooked fish into the warm soup.
• For the sautéed spinach and chickpeas
• while the fish is cooking heat a medium sauté pan and add the oil and butter. Once melted
• add the spinach and chickpeas and cook until the spinach has wilted.
• To serve
• put some spinach and chickpeas in the bottom of each serving bowl
• place the fish on top and spoon over the soup. Sprinkle with the herbs and add a dollop of mayonnaise.