Classic fishermans soup matched with Crossroads Milestone Series Merlot 2013
Ingredients - serves four
- 500g fish bones, strong fish is better like mackerel or Trevally
- olive oil
- ½ med onion, sliced
- ½ head fennel, sliced
- 1 small carrot, rough chopped
- ½ stick celery, rough chopped
- ½ leek, rough chopped
- 5 cloves garlic
- 1 star anise
- Smoked paprika
- pinch saffron strands
- 3 plum tomatoes
- 1 tablespoon tomato puree
- ½ litre white wine
- 100ml Pernod
- 1.5 litres fish stock
- sea salt
- Olive oil
- 8 clams
- 8 mussels
- 400g trevally, rough cut
- 8 prawns
- 8 cherry tomatoes
- handful dill, chopped
- handful parsley, chopped
Get a really good colour on the bones as they give a good flavour to the soup. This stock has multiple uses and freezes very well. I would use to make an amazing risotto or pasta dishes.
- Begin by roasting off the fish bones until well coloured, reserve on the side.
- In a large pan sweat down the vegetables with the saffron and star anise, paprika until soft with no colour.
- Add the tomatoes and tomato puree and cook down slowly till all the moisture has gone.
- Add the wine and Pernod and reduce until thick then add the fish bones to the soup.
- Add the stock and bring to the boil, skim and cook out gently for 1 hour.
- When cooked puree the soup in a blender until smooth. Pass first through a coarse sieve first then twice through a fine chinoix.
- To adjust you may need to let down with a little stock, then add salt and a little more Pernod and some extra virgin olive oil.
- To finish take a medium pot and heat, add a touch of olive oil then the washed clams and mussels then cook with a lid on for 30 seconds, then add the trevally, prawns and the tomatoes, cover with 500ml of soup and bring to a simmer until all ingredients are cooked through.
- Finish with parsley and dill.