Korean Haemul-tang Bouillabaisse with Gochujang Rouille

Method

1. Thinly slice the onion and cut the radish into flat 3 cm squares, 0.5 cm thick. Finely chop the garlic and cut the ginger into thin matchsticks. Dice the tomato. Cut the fish into 5 cm pieces and the squid into 1 cm rings. Scrub and debeard the mussels, throwing away any that are cracked or stay open.

2. Heat the olive oil in a 20 cm pot over medium heat and cook the onion, radish, garlic and ginger for 6 min, until the onion is translucent and the radish edges turn see-through.

   Add in this stepOlive oil 2 tbspOnion 1Korean radish (mu) or daikon 150 gGarlic cloves 3Fresh ginger 8 g

   medium heat

3. Turn the heat down to medium-low heat, add the gochugaru and stir for 1 min, until the oil turns red. Keep stirring, because chilli flakes scorch easily and turn bitter. Add the tomato and give it a stir.

   Add in this stepGochugaru (Korean chilli flakes) 1 tbspTomato 1

   medium-low heat

4. Add the saffron, stock, soup soy sauce and half the salt, bring to the boil over high heat, then lower to medium heat and simmer for 14 min. The broth is ready when the radish is translucent and tender.

   Add in this stepSaffron threads 1 pinchFish stock or anchovy-kelp stock 700 mlKorean soup soy sauce 1½ tspSalt to taste

   high heat→medium heat

5. Meanwhile, toast the baguette slices in a dry frying pan over medium heat for 3 min, turning once, until golden; work in batches if the pan is small. For the rouille, stir the gochujang, finely grated garlic and sesame oil into the mayonnaise until smooth.

   Add in this stepMayonnaise 3 tbspGochujang 1½ tspGarlic cloves (for the rouille) 1Toasted sesame oil ½ tspBaguette slices, 1 cm thick 6

   medium heat

6. Keep the broth at a gentle simmer over medium heat, add the fish and cook for 3 min. Lay the squid, prawns and mussels on top, cover and cook for 4 min more. Squid turns rubbery if overcooked, so stop as soon as the rings are white and curled. Throw away any mussels that stay closed and season with the rest of the salt.

   Add in this stepWhite fish fillets (cod, pollock) 240 gSquid tubes 120 gRaw shell-on prawns 5Mussels 200 gSalt to taste

   medium heat

7. Scatter over the sliced spring onions and green chilli and stir once. Ladle the seafood and broth into bowls and serve with the gochujang-rouille toasts for dunking.

   Add in this stepSpring onions 1Green chilli 1