'Tiganites zarganes' in Greek, these fish are deliciously sweet.
700g crayfish heads
60g prawn shells
350g fennel bulb
100g spring onions
20g tomato paste
500g fresh, ripe tomatoes
200g diced carrot
500mL Riesling white wine
1L fish stock
1L mussel stock
70mL Ricard Pastis liquor
70mL Noilly Prat Dry Vermouth liquor
1/2 tsp fennel seeds
To Add to Soup:
500g Atlantic salmon
24 clams (little neck)
24 blue mussels
16 large prawns
200g baby spinach
25 cherry tomatoes
8 karkalla fronds
30g micro herb mix (fennel fronds, chervil, radish and red sorrel)
Prepare fish stock a day in advance, or use bought fish stock.
For the mussel stock, make a mirepoix of mixed diced carrots, celery, onions and leek and saute in a large pot over a medium heat with some olive oil until lightly softened, about 4-5 minutes. Turn up the heat, add cleaned mussels and 500mL of white wine, close the pot immediately with a lid and steam for 5-6 minutes until the mussels have opened.
Strain the mussels through a colander and make sure to catch all the cooking liquid as this is the mussel stock and the secret to a rich and bold bouillabaisse.
Pick the mussel meat from the shells and set aside in the fridge until ready to plate.
Prepare the vegetables by cleaning, peeling and cutting coarsely into 2cm pieces.
In a large pot, roast the crayfish heads and prawn shells until they turn red and become fragrant. Add the prepared vegetables, apart from the tomatoes, and saute for further five minutes.
Deglaze with white wine, add all the remaining ingredients and top up with water until just covered. Bring to the boil, turn down the heat and simmer for 2-3 hours, occasionally top up with water to keep the liquid at the same level throughout the cooking process.
Cook until a rich flavour has developed. Strain through a fine sieve and press through as much liquid as possible from the vegetables and crayfish heads. Season to taste with salt.
Prepare seafood by portioning the fish into bite-size pieces, score the squid and portion the same.
Bring the bouillabaisse to a simmer and poach prepared seafood while ensuring not to overcook. One minute before the seafood is ready, add cherry tomatoes and spinach.
Take large, deep soup bowls and divide the seafood evenly between them, placing the prawns and mussel meat on top for aesthetics. Top bowls with bouillabaisse broth until the seafood is just covered, garnish with karkalla fronds and micro herbs.
Serve with a side of garlic croutons and rouille.
Recipe provided by La Perle Restaurant