Cornish Bouillabaisse with Mash - French Main Course

Ingredients

  • 1 kg Floury potatoes
  • 0.25 pint Full-fat milk
  • 50 g Butter
  • 2 tsp Salt
  • 5 tbsp Olive oil
  • 2 piece Shallots (roughly chopped)
  • 3 clove Garlic (roughly chopped)
  • 1 piece Fennel bulb (chopped)
  • 600 g Gurnard (filleted)
  • 100 ml dry white wine
  • 600 ml Water
  • 600 ml Fish stock
  • 2 piece Tomatoes (roughly chopped)
  • 1 tbsp Tomato paste
  • 2 piece Orange peel (strips)
  • 1 pinch saffron
  • 1 pinch Cayenne pepper
  • 250 g Prawns (shell on)
  • 12 piece Mussels (live, in the shell)
  • 1 to_taste Black pepper
  • 1 to_taste Parsley (chopped)

Instructions

  1. Peel and chop the potatoes, then boil in salted water until tender. Drain and mash with milk, butter, and salt. Keep warm.

  2. Heat olive oil in a large pan. Add shallots, garlic, and fennel; cook over low heat until softened but not browned.

  3. Add gurnard bones and head (if using), white wine, water (or fish stock), tomatoes, tomato paste, orange peel, saffron, and cayenne pepper. Bring to a simmer and cook for 30 minutes.

  4. Strain the soup through a sieve, pressing down on the solids to extract maximum flavor. Discard the solids.

  5. Return the soup to the pan. Add prawns and mussels. Cover and cook until the mussels open and prawns are pink (about 5-7 minutes). Discard any mussels that do not open.

  6. Season to taste with salt and pepper. Garnish with parsley and serve hot with the creamy mashed potatoes.

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