bake
Barossa Bouillabaisse
recipe by
Peter Clarke // Vintners Bar & Grill
Ingredients
- 2 litres fish stock
- 100ml Pernod
- ½ teaspoon saffron
- 3 tablespoons olive oil
- 3-4 cloves garlic
- 1 cup slice fennel bulb
- 1-2 cup sliced celery
- 1 leek washed & sliced
- 1 red capsicum seeded & sliced
- 2-3 tomatoes peeled, deseeded & diced
- 3-4 bayleaves
- Salt & white pepper
- 1 tablespoon chopped parsley
- Mussels
- Prawns
- Calamari
- 3-4 fillets of your favourite fish
Method
- In a pot sweat off without colour, olive oil, garlic, fennel, celery, leek & capsicum for 3-4 minutes
- Add Pernod & cook for 1 minute
- Add fish stock, saffron, bayleaf & tomato, bring to boil & simmer for 5-10 minutes, season & add parsley.
- Add to each serve 3 mussels, 2 prawns, 3 small pieces fish & 3 pieces of calamari to complete the dish.
