THE RED-WINE REEF-POT
(Our Play on Matelote / Fish Stew with Red Wine)
Ingredients: 400g Firm white fish (chunks), 100g Small onions (peeled), 2 cloves Garlic, 100g Mushrooms (halved), 1 tsp Dried Thyme, 1 tsp Black pepper, 2 Bay leaves, 300ml Red wine, 200ml Fish stock, 20g Butter...
Ingredients
- 400g Firm white fish (chunks)
- 100g Small onions (peeled)
- 2 cloves Garlic
- 100g Mushrooms (halved)
- 1 tsp Dried Thyme
- 1 tsp Black pepper
- 2 Bay leaves
- 300ml Red wine
- 200ml Fish stock
- 20g Butter
Cooking Method
- The Scorch Fry onions and mushrooms in 1 tbsp oil until blackened and charred.
- The Bloom Add garlic and spices with a 30ml splash of wine to release the perfume.
- The Swell Add remaining wine and stock; simmer for 10 minutes until liquid is syrupy.
- The Marriage Gently add fish chunks; simmer for 5 minutes. Whisk in butter to finish the silk.
- The Final Flourish Top with raw fresh parsley and serve with charred bread.