10 November 2008

SO: Sarawak Bouillabaise


SARAWAK BOUILLABAISE

Bouillabaise is a speciality from the South of France. One story has it that it was created by an abbess of a Marseille nunnery for a Friday abstinence meal. There is the Sarawak Pepper touch in both this soup and the onion pepper bread it is served with.



Ingredients
4 teaspoons olive oil
2 shallots, chopped
1 clove garlic, chopped
1 teaspoon white peppercorns
a pinch of fennel seeds
1 lobster tail
4 large prawns, shelled
200gm filleted sole
200gm filleted sea bass
1/4 white wine
4gm saffron
2 litres fish stock
30gm celery, julienned
30gm carrot, julienned
30gm leek, julienned
salt

Method
1. Heat olive oil in a stock pot and saute shallots, garlic, peppercorns and fennel seeds gently until brown.
2. Add lobster, prawns, sea bass and sole. Seal in olive oil.
3. Add white wine, saffron and fish stock. Bring to a boil.
4. Remove the cooked seafood and place on a serving dish
5. Add vegetables to the stock and cook until soft. Pour over the fish, lobster and prawns.
6. Serve with onion pepper bread.