French Inspired, Cayenne, Sea Bass, Mussels, Prawns, Soup..
Ooo la la I’m getting all French inspired with today’s recipe! I was at a cookery school this week and it really inspired me to try my own version at home of the French Bouillabaisse.
This is a seafood soup made from different kinds of fish, here I have used sea bass fillets, large prawns and mussels, flavoured with herbs and spices such as garlic, orange peel, saffron to name a few..
This dish is a Provencal fish soup originating from Marseille and the word comes from the french verbs to boil and to simmer ( interesting no?) And in this case it’s how you cook the soup, traditionally served with arouille, which is a mayonnaise made from egg yolk, cayenne pepper, olive oil, mustard and tomato puree and crostini or bread.
I’m not the biggest fan of fish soup’s but making this one was a real treat, its exuberrates a warm, comforting depth of flavours from the mussels and prawns, with the sliced potatoes and flaky sea bass fillets.. pretty mesmerizing. It’s escapism in a bowl, taking you to warmer climes and catapulting you into delicious French cuisine.
And topped off with a spicy, creamy mayonnaise (rouille) it contrasts the textures in the broth but compliments it so well adding a layer of spice and that extra kick.
I would definitely recommend trying this dish out, now the weather has turned a little cold and it’s a great excuse to pick up your essential omega’s needed at this time!
1 onion, finely diced
3 garlic cloves finely chopped
2 large plum tomatoes
1 teaspoon tomato purée
6 small new potatoes, thinly sliced or regular potatoes work fine
1 good pinch of saffron threads
3 strips orange peel
3 tablespoons olive oil
2 fillets sea bass
packet of mussels, raw or cooked
packet of king prawns
For the rouille
1 large egg yolk
1/2 tablespoon Dijon mustard
25ml groundnut oil/ macadamia nut oil
25ml extra virgin olive oil
1 teaspoon tomato purée
¼ teaspoon cayenne pepper
Salt, to taste
Place the onion, garlic, tomatoes, tomato puree, potatoes, saffron, orange zest and olive oil into a large shallow based heavy saucepan.
Sweat the vegetables over a low heat for about five minutes or so, stirring occasionally
Add just enough water to just cover the vegetables, bring to the boil and cook for five minutes, or until the potatoes are almost cooked through.
Add the mussels and prawns, cover and simmer for 1 minute or until the mussels begin to open (if using raw)
Place the fish fillets on top, cover and turn the heat down and cook gently for five minutes.
While the fish is cooking make the rouille by whisking together the egg yolk and mustard with a pinch of salt in a bowl.
Whisking continuously, slowly drizzle in the two oils until you have a thick mayonnaise. Stir in the tomato paste and cayenne pepper. Add salt, to taste, and set to one side.
Once the fish is cooked, lift onto a serving plate. Ladle soup around fish, place a dollop of rouille on top or stir into the soup, serve with bread.