Guy is making this as we speak , Easter Sunday lock down Covid 19 , he made it last year during Easter when we were at our place in Wanaka, I have decided it is going to be an annual Easter treat. Our daughter has become reasonably allergic to eggs so the egg free mayo has been a really winner it is sensational ( I will post the recipe of the mayo too ) This gorgeous recipe is from Annabel Langbein
Ingredients
- 1/2 cup extra virgin olive oil
- 2 small leeks, thinly sliced
- 1 onion, finely chopped
- 1 fennel bulb, thinly sliced
- 2 tbsp tomato paste
- 4 large cloves garlic, crushed
- 2 -3 bay leaves
- 1- 2 whole red chillies, to taste
- 2 x 400g chopped tomatoes
- 1/2 cup dry white wine
- 1 tsp honey
- a big pinch of saffron threads
- 8 cups of fish stock
- 5 waxy potatoes
- salt and pepper
- 12 -16 muscles and 8 to 16 large raw prawns
- 1 kg boneless white fish fillets
To serve Serve
- 1 recipe Rouille Mayo ( on website )
- 1 recipe Crostini
Method
- Heat the oiling a large pot and sweet the leeks, onion and fennel until they are clear and soft but not brown ( about 15 mins )
- Add the tomato paste and sizzle for a couple of minutes
- Add the garlic, bay leaves , whole chillies, tomatoes and wine, honey and saffron and cook for 20 minutes over low heat
- Add the fish stock and potatoes ( if using ) bring to a simmer and cook until until the potatoes are nearly cooked
- The soup can be cooked ahead at this stage
- 5 minutes before serving, add the muscles, if using, cover and simmer for 3 to 4 minutes
- Then add the prawns if using and fish and simmer for another 2- 3 minutes until the seafood is cooked and muscles open
- Discard any muscles that haven’t opened
- Lift out the bay leaves and chillies
- Divide between bowls, and spread the mayo on the croutons
- Float some in soup and serve the rest on the side .
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