Instructions

In the Kitchen:

• Prepare the seafood. Cut the fish into chunks and season with salt.
• Roast the red pepper over a lit RAPID-FIRE CHIMNEY STARTER until the skin has blackened. Remove and place in a lidded container to cool (this makes it easier to peel). Once cooled, peel off the skin, then chop the pepper flesh. Finely chop the fresh thyme. Dice the fennel. Peel and cut the potatoes into quarters. Thinly slice the baguette.
• Prepare the Sauce Rouille. In a food processor, blend the garlic, roasted red pepper, bread and saffron into a paste. Add the egg yolk, then gradually blend in olive oil until smooth. Season to taste and set aside.
• Pre-soak WEBER WESTERN RED CEDAR WOOD PLANKS for 30mins before use.

At the Barbecue:

• Prepare the grill for indirect heat at 170–200°C. If using a charcoal grill, light 1/2 a chimney starter of Weber briquettes.
• Place the DUTCH OVEN DUO over indirect heat onto the cooking grates, close the lid and preheat for 10 minutes.
• Add a little olive oil to DUTCH OVEN DUO and gently cook the fennel for 3-4 minutes until soft. Add the soupe de poisson followed by potatoes, saffron strands, bay leaf and thyme. Cover with the lid and simmer for 30 minutes. Once the potatoes are tender and cooked through, remove the Dutch oven, and replace the cooking grate.
• Place pre-soaked cedar planks on the grill over direct heat for about 5 minutes until they begin to smoulder. Flip the planks over to the indirect heat and add the fish pieces. Gently smoke the fish for 6–8 minutes, or until just cooked through has reached an internal temperature of 55°C, then remove the fish and planks from the barbecue. Carefully add the smoked fish to the DUTCH OVEN DUO trying not to break the chunks.
• Brush baguette slices with olive oil, then place them over direct heat on the BBQ grates. Toast for 1–2 minutes per side until golden.
• To serve ladle the bouillabaisse into bowls and serve with the toasted baguette slices, each spread with a dollop of sauce rouille. Enjoy!

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