This fish soup is your ultimate winter companion.
• Prep time: about 2 hours
• Yield: Serves 6
• 2 star anise
• 1 onion, finely sliced
• Lemon juice, to taste
• Pinch saffron threads
• 3 garlic cloves, crushed
• 1/4 bunch thyme sprigs
• 120ml extra virgin olive oil
• 5 lemon thyme sprigs (optional)
• 1 small fennel bulb, finely sliced
• 1 tsp fennel seeds, lightly toasted
• 2 tbsps tomatoes, roughly chopped
• Shells and heads of 10 king prawns
• 1 whole red spot, whiting, cleaned, scaled
• 1 small crab (blue swimmer, brown or sand are ideal)
• 4 dried ground bush tomato (substitute for a little smoked paprika, optional)
• 1 small whole leather jacket or triggerfish, red mullet, red gurnard, blue spot flathead or bream, cleaned, scaled
• 5 garlic cloves
• Lemon juice, to taste
• 1/4 tsp smoked paprika
• Pinch of saffron threads
• 2 potatoes, peeled, diced
• 210ml extra virgin olive oil
• 50g roasted macadamia nuts
• 1 long red chilli, seeds removed
• 1 red capsicum, roasted, peeled
• 2 dried ground bush tomatoes (optional)
• 50g ghee
• 200g John Dory roe fish
• 250g best available fish liver
• 10 king prawns, peeled deveined
• 5 x 120g red mullet, cleaned, scaled
• 500g pipis or clams, desanded (purged)
• 400g cuttlefish or squid tentacles, cleaned
• 500g small waxy potatoes, such as Dutch cream or bintje, skin on
• 1 good quality rye bread loaf
• 250g mixed herb salad leaves
• 100g good quality cold salted cultured butter
- To make the soup base, using a sharp cleaver, chop the fish into small pieces.
- In a large, wide, heavy-based pot, heat 100ml olive oil and fry the crab and prawn shells and heads for 10–12 minutes or until coloured. Set aside in a bowl.
- Return the pot to a medium heat, and using the same oil, add the chopped fish. Season with a big pinch of salt and cook for 10 minutes or until coloured all over. Set aside with the shellfish.
- Using a wide barbecue scraper, scrape off the caramelised fish from the base of the pan and set aside with the fish. Add the remaining 1 tbs olive oil and heat over a medium heat. Add the onion and cook for 10 minutes, then increase heat to high, add the garlic and fennel and cook for a further 5 minutes. Add tomato paste and cook for 5 minutes or until fragrant. Add all fish and shellfish, along with the remaining ingredients, except lemon juice, and cover with water. Cover with a lid and bring to the boil. As soon as it’s boiling, uncover and cook over high heat for 20 minutes.
- Pass the stock through a mouli or pulse in a food processor, then strain and season well with salt, lemon juice and pepper.
- For the rouille, place all ingredients, except the olive oil and lemon juice, in a stainless-steel saucepan, pour in enough of the fish soup to cover and cook for 20-25 minutes or until the potato is very soft. Drain, reserving the liquid. Blend the potato in a food processor with 40ml of the reserved liquid to a smooth puree, then gradually whisk in the olive oil. When the sauce is thick and silky, season well with salt and a squeeze of lemon juice.
- Divide the rest of the soup between a large and a medium saucepan. Add the potatoes to the medium pan and cook for 15-20 minutes until tender, then set aside.
- Bring the soup base in the large pan to the boil. Remove from the heat and add the mullet, John Dory roe and tentacles. Cover and cook for 4-5 minutes. Set the fish aside on a plate.
- Return the soup base to the boil, then remove from the heat, add the pipis and prawns and cook for 3 minutes. Take the pipis out when they open. Reserve the shellfish alongside the fish on a plate.
- Heat the ghee in a frypan over a high heat. Sauté the fish liver until golden brown on both sides, about 1 minute. Be careful not to overcook the liver.
- To bring the whole dish together, build the cooked ingredients in a large bowl. Bring the soup base, that has poached all the seafood, back to a simmer and pour a generous amount over the dish. Serve with bread, butter, a green salad and the rouille.
This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/fish-soup-recipe/onckr7g7