Recipe of the Month -

Chefs Special Cornish Seafood Bouillabaise with dill rouille

"This dish is a favourite of mine, it tastes fantastic and is really easy to prepare. The sauce can be prepared days in advance and similar to a curry; the flavours get deeper if the sauce is made prior to serving." Executive Head Chef, Nick Hodges

 

The Recipe

For 6 – 8 people

The Seafood

1 kg fresh fish fillet such as cod, monk, hake or red mullet – cut into large dice or strips
250 g fresh mussels – cleaned and de bearded
Fresh langoustines, 2 per person [frozen are perfectly fine if not available]
* fresh lobster, prawns and crab can be added

The Sauce

2 litres of fish stock
1 large onion, peel and fine diced
½ small leek, finely chopped
1 stick of celery, finely chopped
6 tomatoes, peel, remove seeds and dice
1 red pepper, roasted, remove skin and dice
1 small fennel, finely diced
4 cloves of garlic, crushed and chopped
½ orange, zested and juiced
100g brown crab meat
150 g diced chorizo sausage
½ teaspoon of saffron
2 bay leaves
sprig of lemon thyme
olive oil
chopped parsley and dill to garnish

Rouille

A great but hot accompliment to bouillabaisse, simply pop all the ingredients into a blender and turn into an oily paste.

½ pint olive oil
3 cloves of garlic
60g fresh white bread soaked in seasoned milk
1 egg yolk
½ teaspoon tomato puree
pinch ground coriander
pinch of saffron powder
pinch of cayenne pepper
1 red chilli

The Method

• sauté the chorizo, onion, leek, celery and fennel with a little olive oil. Do not colour.
• add the garlic, fresh tomato, herbs, orange, peppers and saffron
• cook out for 5 minutes
• add the stock and the brown crab meat
• simmer for 30 minutes
• add the seafood, cover with tight lid and cook until the mussels are fully open.
• check seasoning
• serve into a large bowl, place the langoustine on top to garnish, drizzle the rouille over bouillabaisse or serve separately [remember this is spicy hot!!] and sprinkle with chopped parsley and dill

To compliment the bouillabaisse serve a bowl of crusty French bread or sourdough, crisp green salad or some fragrant saffron rice.

 

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• February Recipe
• March Recipe
• April Recipe