Rediscover a French winter classic
During the colder months, we all turn to necessary aids for warmth, whether it is an open log fire, a comforting plate of food, or a delicious bottle of red wine. The Roodeberg is a regular staple on our shelves. This classic wine has been around for years, and is loved by multiple generations. It’s a warming red blend that serves as the perfect accompaniment to a bouillabaisse recipe.
TV personality and celebrity chef Mynhardt Joubert reimagines the perfect marriage between French food and South African wine. Turning to the recipe master and adored chef Julia Child, Mynhardt creates a 1960s-inspired bouillabaisse, highlighting how this seafood dish is easy to make – and even better served with Roodeberg wine!
‘Bouillabaisse is a traditional Provençal fish stew which originated from the port of Marseille as a peasant fisherman’s dish,’ he says. ‘I love the fact that it is filled with seafood held together by a rich tomato broth.’
Classically Reinvented Bouillabaisse
‘To serve, keep it simple,’ says Mynhardt. ‘As Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates. French cooking has the ability to reinvent itself, much like Roodeberg wine has done for over 67 years, so this recipe is perfectly paired with iconic Roodeberg Red.’
For the tomato stew:
2 tablespoons of olive oil
2 tablespoon of butter
2 large onions chopped
4 pieces of streaky bacon
1 small chilli chopped
4 large garlic cloves grated
1 fennel bulb cored and chopped
1 bunch of leeks, cleaned and white parts chopped finely
1 handful of chopped fresh parsley
Bouquet garni of rosemary, thyme and fresh bay leaves tied together with string
2 cups of KWV Classic Collection Chenin Blanc
3 cups of good quality prepared fish stock or chicken stock (I recommend Nomu)
2 tins of whole peeled tomatoes
20 g of tomato paste
Pinch of saffron
For the seafood
2 tablespoons of butter
2 cloves of garlic grated
500 g half shelled mussels
300 g of cleaned prawn tails
300 g of sliced calamari steak
300 g of sliced fish fillets of your choice
Handful of chopped fresh coriander
For the tomato stew:
In a large skillet warm the butter and olive oil and start frying the onions and bacon until golden brown, add the chili and garlic and fry for another 3 to 4 minutes Add to this the fennel, leeks and parsley and stir through well then add the rest of the ingredients.Cook together for a good 30 to 40 minutes, remove the bouquet garni, place the liquid into a food processor and puree until very smooth, return to the skillet and reduce the liquid by one third. Season to taste.
For the seafood:
In a large sauce pan heat the butter and garlic together. As soon as it starts to bubble add all of the seafood and pan fry for about 4 to 6 minutes until cooked through, add the coriander and stir through well. Plate the dish by spooning ladles full of the tomato stew into large soup bowls, spoon the seafood into the middle and serve with warm toasted baguette. A glass or two of Roodeberg Red is the perfect wine to further enhance this classic dish. This famous red blend has aromas of plum, cherry and tobacco with undertones of fresh strawberry. It has a lively taste with nuances of dark chocolate, dried spice and aniseed.
SERVES 4 TO 6
Available from liquor outlets nationwide, Roodeburg is reasonably priced at R89 a bottle.
For more classically inspired Julia Child recipes visit Twitter @KWVWines #redisocoveraclassic
For more information on the wine visit roodeberg.com.