THE SAFFRON MARINE-MIST

(Our Play on Quick Bouillabaisse)

THE SAFFRON MARINE-MIST

Ingredients: 400g Mixed Fish chunks, 100g Prawns, 1 Leek (sliced), 1 Fennel bulb (sliced), 2 cloves Garlic, 1 tsp Saffron strands, 1 tsp Turmeric, 1 tsp Dried Thyme, 400g Tomato passata, 600ml Fish stock...

Ingredients

  • 400g Mixed Fish chunks
  • 100g Prawns
  • 1 Leek (sliced)
  • 1 Fennel bulb (sliced)
  • 2 cloves Garlic
  • 1 tsp Saffron strands
  • 1 tsp Turmeric
  • 1 tsp Dried Thyme
  • 400g Tomato passata
  • 600ml Fish stock
  • 50ml Orange juice

Cooking Method

  1. The Architect Sauté leek, fennel, and garlic in oil until soft and sweet.
  2. The Bloom Add spices with a 40ml splash of stock; fry for 2 minutes to release the golden perfume.
  3. The Swell Add passata, orange juice, and remaining stock; simmer for 10 minutes.
  4. The Marriage Gently add fish and prawns; simmer for 6 minutes until opaque.
  5. The Final Flourish Serve with raw garlic aioli and charred bread.

Cuisine: French

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