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Soups, Stews, Broths |
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INGREDIENTS:
2 tbs extra virgin olive oil
1 onion, halved and sliced
1 pinch of cumin seeds
2 pinches of fennel seeds
1 fresh red chili finely chopped
1 lg fennel bulb sliced
1 leek, sliced (white part only)
6 ea of fresh roma tomatoes peeled and deseeded, chopped
1 lb of fresh firm fish fillets (e.g. snapper, cod, monkfish,
gurnard, skin on or off as preferred
8 to 10 green lip mussels debearded and scrubbed well
1 crab, halved and cleaned
6 king prawns
A large pinch of saffron threads
1 qt of fish stock (heated with saffron)
1 tbs tomato paste
Sea; salt and freshly ground black pepper
2 to 3 large potatoes chopped and boiled until tender
2 cloves of garlic finely chopped
Freshly chopped parsley
Rouille
2 egg yolks
¼ tsp of Dijon mustard
8.8 fl oz of olive oil (don’t use all extra virgin as it can have
a rather bitter taste)
2 tsps of hot water
1 red pepper roasted, peeled, deseeded and minced
1 clove of garlic, crushed
A pinch or two of chili powder
2 tsps of lemon juice or to taste
Salt & pepper to taste
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DIRECTIONS:
Heat oil in a large saucepan, fry onions, cumin and fennel seeds
and chili for two minutes.
Add the sliced fennel bulb and leek and continue frying for
another couple of minutes before stirring in the tomatoes.
Place fish and seafood pieces in neatly, putting the densest fish
in first, finishing with the prawns on top.
Cover with the warmed stock, saffron and tomato paste.
Season with salt and pepper and boil for 10 minutes or until the
fish is just cooked through.
Transfer the fish pieces to a large warmed platter and mix through
the potatoes. Sprinkle with chopped parsley.
Add the garlic to the liquid and pour into a soup tureen for
everyone to help themselves.
Rouille
Place the 2 egg yolks and the Dijon mustard in a blender or large
bowl.
Whisk for 1 minute.
Very slowly pour in the oil, whisking continuously until the
mixture has a thick consistency.
Whisk in the hot water, this helps stabilize the mayonnaise and
gives it a lighter color.
Flavor with minced red pepper, garlic, chili powder, lemon juice,
salt and pepper.
Chill before serving.
Servings: 8
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