food, Recipes

Bouillabaisse

Photographs Sean Calitz; Recipes and food production Henry Vigar


Ingredients:
  • 1/4 cup olive oil
  • 1 onion,
  • roughly chopped
  • 1 fennel bulb, roughly chopped
  • 1 leek, roughly chopped
  • 1 carrot, roughly chopped
  • 50ml Pernod
  • 1T tomato paste
  • 3 large tomatoes, chopped
  • fish bones
  • prawn shells
  • a pinch of cayenne pepper
  • a pinch of saffron
  • juice of 2 oranges
  • salt
  • 2 fish fillets (angel fish or gurnard)
  • pepper
  • 12 prawns, de-shelled
  • seasoned flour for dusting
  • lemon juice
  • 4 garlic cloves, crushed
  • 12 mussels
  • 200ml white wine

Directions:

To make the soup, heat the oil in a large saucepan and sauté the onion, fennel, leek and carrot until lightly caramelised. Add the Pernod and flambé the vegetables. Add the tomato paste and tomatoes, then the fish bones and prawn shells. Simmer gently, scraping any caramelisation off the bottom of the saucepan. Add the cayenne pepper, saffron, and orange juice, and season with salt to taste. Cover with water and bring to the boil. Reduce the heat and simmer for about 40 minutes.

Remove the mixture from the heat and leave it to cool. After removing the shells and bones, blend the mixture and pass it through a fine sieve. Check the seasoning, then set aside.

Heat a little olive oil in a medium non-stick frying pan and season the fish fillets with salt and pepper. Fry the fillets on both sides until golden brown. Remove them from the pan and place them on paper towel to drain. Dust the prawns in the seasoned flour and fry them in the same pan, adding a little more oil if necessary, finishing with a squeeze of lemon and half the crushed garlic.

To cook the mussels, heat a large saucepan and add the remaining garlic, the mussels and white wine. Cover with a lid and steam the mussels for about two minutes, until the shells have opened. Discard any that remain closed.

Arrange the fish, mussels and prawns in warmed bowls, with a few halved, cooked new potatoes and semi-dried tomatoes if desired. Pour the soup over the seafood and serve piping hot.

Serves 4

This recipe originally featured in the June 2013 issue of House and Leisure.