Sea Bouillabasse Born Of The Isles
August 02, 2017
"Presented in this recipe is an array of fresh fish and shellfish where the sauce is aromatic and flavored with more treasures of the sea until it is succulent and delicious. Cod and Sea Bass is then arranged in soup plates, bathed in that succulent sauce alongside a nestling of mussels. A glass of white wine and crusty bread to sop up the juices makes a great finale."
- FOR SAUCE
- Serving Size: 1 (673.9 g)
- Calories 581.8
- Total Fat - 31.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 169.5 mg
- Sodium - 517.9 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 4.2 g
- Sugars - 7.3 g
- Protein - 53.7 g
- Calcium - 162.7 mg
- Iron - 3.5 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan.
Add the stock to the pan. Reduce the heat and simmer for 1 hour.
Add the plaice (or sole, halibut, or flounder may be substituted) and gently simmer for 10-15 minutes.
Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan.
Add the cream, saffron, Tabasco, Worcestershire sauce (be careful with the addition of Worcestershire in not adding to much because it may overpower the dish, add it bit by bit (a teaspoon or so at a time) until you've reached the right amount), salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish.
Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm.
Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest.
Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on until the mussels open up.
To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill (or cilantro) and serve with some crusty bread.
Tips & Variations
No special items needed.