Source: BBC Food
Show Name: Fruits Of The Sea
Recipe Archive: http://uk-recipes.com/
27 recipes from this show now online.
*** This recipe has UK ingredients and UK measurements ***
* Exported for MasterCook 4 by Living Cookbook *
Mediterranean fish soup
Recipe By : Rick Stein
Serving Size : 8 Preparation Time: 1:00
Categories : Fruits Of The Sea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small gurnard or grey mullet, weighing
-- about 450g/1lb
1 red mullet, weighing about 350g/12oz
1 small monkfish tail, weighing about 450g/1lb
100g/4oz prepared squid
20 small mussels, cleaned
150ml/5fl oz white wine
1 fennel bulb, trimmed
1 red onion, peeled
1 leek
2 celery sticks
1 red pepper
5 plum tomatoes, skined
6 small new potatoes weighing about 175g/6oz in total
120ml/4fl oz olive oil
6 garlic cloves, sliced thinly
2 strips of orange zest, cut into very thin shreds
a good pinch of dried chilli flakes
2tsp sun-dried tomato paste
2 young, fresh bay leaves, shredded finely
leaves from 1 sprig of fresh thyme, finely chopped
2 Tbs chopped fresh fennel herb or dill
3 Tbs Pernod or Ricard
salt
20 turns of the black pepper mill
extra virgin olive oil, coarse sea
-- salt and sliced ciabatta or fresh bread, to serve
1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish
stock with the bones, using 2.75L/5pt of water.
2. Cut the squid lengthways along one side of the pouch and open it out. Cut
the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut
across each strip into slices 1cm/½in wide. All the pieces of fish should be
the same size and shape.
3. Put the mussels in a pan with a splash of white wine, cover and cook over
a high heat for 3-4 minutes until they have opened. Discard any that remain
closed.
4. Strain the mussel cooking liquor into the fish stock, then shell the
mussels, discarding the shells.
5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge
measures about 2cm.¾in at its thickest part.
6. Cut the leek lengthways into quarters and the celery sticks lengthways in
half.
7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes
and potatoes lengthways into 4 wedges. Then cut each of the vegetables
across into thin, arc-like slices, making sure that they are all roughly the
same size and shape - this is very important to the final look of the soup.
8. Heat the olive oil in a large pan - if you have a suitable oven-to-table
one, this would be ideal. Otherwise just use a large saucepan and transfer
the soup to a tureen to serve.
9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest
and dried chilli.
10. Cook over a low heat for about 4 minutes, until the vegetables are just
softened. Add the sun-dried tomato paste, fish stock, remaining white wine,
tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5
minutes.
11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill
and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will
overcook the fish), adding the mussels for the final 30 seconds.
12. Sprinkle the soup with the remaining fennel or dill and take to the
table, together with little bowls of extra virgin olive oil and coarse sea
salt and the bread. Serve in large soup plates and instruct your guests to
dip the bread in the oil and then the salt to eat the soup.
Recipe Author: Rick Stein
Recipe Source: Fruits Of The Sea
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James Lanka
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