BOUILLABAISSE RECIPE - BBC GOOD FOOD
Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course
Provided by Barney Desmazery
Categories Dinner, Fish Course, Lunch, Main course, Soup, Starter
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield 6
Number Of Ingredients 29
Steps:
- To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside – can be made a day ahead and kept in an airtight container.
- Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
- Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
- While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
- Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
- Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
Nutrition Facts : Calories 608 calories, FatContent 33 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.72 milligram of sodium
SALMON WITH SORREL SAUCE RECIPE - DELICIOUS. MAGAZINE
Rick Stein’s easy salmon fillets are served with sorrel, a lemony green veg in season from May onwards. If you can’t get hold of it, swap the sorrel for baby spinach. Or, for something a bit different, you could try this recipe with sardines and sorrel.
Provided by Visit Rick Stein's website.
Total Time 15 minutes
Prep Time 15 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Remove any bones from the salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.
- Put the fish stock, half the cream and the vermouth into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash the sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.
- When the fish stock and cream mixture has reduced to the required amount, add the rest of the cream, the butter and lemon juice. Reduce a little more until it forms a thick, creamy, rich sauce.
- Grill the salmon escalopes for 1 minute. To serve, lay 3-4 salmon slices on warmed plates, pour over some of the buttery sauce and sprinkle generously with sorrel.
Nutrition Facts : Calories 590kcals, FatContent 46.7g (17.7g saturated), ProteinContent 39.2g, CarbohydrateContent 1.3g (1.2g sugars), FiberContent 0.1g
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