Wednesday, August 20, 2008

Bouillabaisse

Bouillabaisse

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

  • pinch of saffron threads
  • 1 tablespoon olive oil
  • 1 leek, pale part only, washed, thinly sliced
  • 750ml fish stock
  • 3/4 cup (180ml) white wine
  • 500g tomato passata
  • 400g canned tomatoes
  • 300g firm white fish fillets (such as ling), cut into 3cm cubes
  • 12 green king prawns, peeled, deveined, tails intact
  • salt and cracked black pepper
  • 1/4 cup chopped flat-leaf parsley
  • Capsicum Rouille (sauce)

  • 4 slices white bread, crusts removed
  • 100g roasted capsicum, drained
  • 1 birdseye chilli, deseeded
  • 2 large garlic cloves, crushed
  • 1 tablespoon extra virgin olive oil
  • salt & cracked black pepper
  • crusty bread, to serve

Method

  1. Place the saffron in a small bowl. Add 1 tablespoon hot water and set aside for 5 minutes.
  2. Heat the oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened. Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 10 minutes.
  3. Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with cold water and set aside for 2 minutes. Using your hands, squeeze the excess water from the bread. Place in the bowl of a food processor or blender. Add the capsicum, chilli, garlic, oil, salt and pepper, and blend until smooth. Transfer to a serving bowl.
  4. Add saffron mixture to the tomato broth and cook for 5 minutes. Add fish and prawns and cook for a further 3 minutes or until seafood is just cooked. Add the parsley and gently stir to combine.
  5. To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.

Notes & tips

  • To spice it up, add a few drops of Tabasco sauce.

No comments: