- Yield 4 servings
Bouillabaisses can be made with virtually any flavor you like. This is a soup come stew, the broth is meant to be eaten first, then tackle the fish.
- 1 1/2 pounds monkfish cut into 1-1/2 inch cubes with the skin on
- 1/4 pound shrimp
- 1 pound mussels, scrubbed and beards removed
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 stalk celery cut into 1/4-inch pieces
- 1 -- bulb of fennel cut into 1/4-inch pieces
- 2 medium carrots cut into 1/4-inch pieces
- 3 ounces butter
- 1/4 cup olive oil
- 1-1/3 cup dry white wine
- 4 cups chicken stock
- 1-1/4 cup cream
- 1 pinch saffron strands
- 1 -- grated orange rind
- 1 sprig fresh rosemary
- 6 -- cardamom pods, crushed
- 1 -- splash of pernod (optional)
- 1 tablespoon chives, chopped
- 1 -- handful chopped blanched kale
- Heat the olive oil in a frying pan, add the butter and when it starts to foam add the onion, garlic, followed by the fennel, celery and carrots.
- Cook for 5 to 6 minutes with a lid on over a low heat or until softened but not colored, stirring occasionally.
- Add the white wine and chicken stock and reduce by half. Then add the cream, orange rind and rosemary, cardamom pods and saffron strands. Bring to a simmer and cook over a gentle heat for 5 minutes.
- Add the monkfish, mussels and Pernod, poached for a further 5 minutes, add the shrimp.
- Season, add the chives and serve.