#seafoodbouillabaisse
In a pot, melt a spoon of butter until it’s sizzling. Quickly add 6 prawn heads followed by 1 stalk of celery, 1 stalk of leek, 1 carrot, and half red onion all finely chopped.
Once there’s a beautiful aroma arising from the prawns and vegetables, add half a dozen chunks of chopped fish. We used barramundi and salmon tonight.
Next add half cup of white wine and half tsp salt. Followed by one third can of tomatoes and some juice to go along. A dash of black pepper to season the mix. And add a little water to fill the pot to halfway full.
Bring everything to a boil and let it simmer for 20 minutes. Then use a hand blender and blitz the contents in the pot until it becomes a mushy mixture on top and still soupy underneath. Then strain the clear liquid into another pot.
The last pot is to simply boil this strained and tasty broth. Once it boils, it is time to poach the rest of the seafood. Poach in order of slowest to fastest to cook. White clams, scallops, barramundi, salmon and prawns in that order.
Prawns cook only a minute so once that’s cooked, you are ready to serve. In a shallow bowl or deep plate, place the seafood first and arrange them in a pretty pattern. Then ladle in the delicious broth and add a garnish of mint on top.
Garnish with sprigs of dill or parsley to finish.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
4 авг 2022
