| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Waitrose1 | 6 | servings |
INGREDIENTS
| 1 | lg | Onion; sliced |
| 4 | Cloves garlic; halved | |
| 450 | g | Plum tomatoes; (1lb) |
| 1 | Fennel bulb; sliced | |
| 2 | Sachets Barts Spices Saffron | |
| 2 | Sprigs thyme | |
| 1 | Bayleaf | |
| 1 | Sage leaf | |
| Salt and cayenne pepper | ||
| 100 | ml | Olive oil; (3 1/2 fl oz) |
| 300 | ml | Dry white wine; ( 1/2 pint) |
| 4 | md | Potatoes; cut into 5mm ( |
| ; 1/4") thick slices | ||
| 450 | g | Each pink sea bream and red snapper; headed, scaled, |
| ; gutted and cut into | ||
| ; 4 (1lb) | ||
| 2 | Red mullet; scaled, gutted and | |
| ; cut in half | ||
| 1 | Monkfish tail; skinned and cut | |
| ; into 4 | ||
| 450 | g | Fresh mussels; bearded and washed |
| ; (1lb) |
INSTRUCTIONS
In a large saucepan, sweat all the vegetables (except the potatoes), herbs and spices in the olive oil for 5 minutes. Add the wine and reduce by half. Layer the potatoes on top of the vegetables and scatter the fish on top. Add enough water to just cover and bring to the boil for 2 minutes. Skim. Cook just under simmering point for 30 minutes or until the potatoes are tender. Add the mussels, raise the heat a little and cook for 4 minutes or until they are open. Discard any unopened shells. Place the cooking pot on the table for everyone to help themselves. Accompany with some aïoli mixed with a little chilli, and croutons made from French bread brushed with olive oil and garlic and crisped in the oven. Converted by MC_Buster. NOTES : This is one of the greatest of all French dishes, traditionally made with a mixture of small Mediterranean rockfish that the Marseilles fishermen find in the bottom of their nets. Here I have used larger fish but you can make this recipe with good results using almost any firm-fleshed fish. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”