Thursday, October 04, 2007
#187 Ma bouillabaisse (recette)
Stage 1 (60 minutes)
Make a fish stock by boiling bits of fish (heads, tails, shells, etc) for an hour, keep the liquid, throw away the bits - or buy ready-made fish stock.
Stage 2 (15 minutes)
Sweat vegetables: In a frying pan with a lid, gently cook in olive oil; carrots, red peppers, onions, celery. Add salt and pepper, crushed coriander seeds and paprika. Then add a tin of chopped tomatoes and a spoon or two of orange juice. Cook a few more minutes.
Stage 3 (5 minutes)
Whizz the stock from Stage 1 with the cooked vegetables from Stage 2 to make a soup. Then add a bottle cap full of Pernod - this is important!
Add a big slug of olive oil, and more salt and pepper and paprika if required. If you make twice as much as you need, now is the time to freeze half for another day.
Stage 4 (10 minutes)
Re-heat the soup and in it gently cook bits of fish. I used cubed Monkfish, big Prawns and some Mussels. Also, I added some cubed boiled potatoes that I had cooked earlier. Then serve sprinkled with fresh coriander or parsley.
In France they sometimes serve croutons on the side - cubes of fried bread together with garlicky mayo.