Peter Wolfe’s Hoi An Bouillabaisse recipe
On a previous blog I wrote about fabulous Bouillabaisse that Peter Wolfe created as part of the ‘Live it Travel Taste It Tour’ lunch that we had. I have finally managed to squeeze ther cipe out of him, so here it is. If you would like to read the original article here it is:
And here is the recipe for the Green Mango Salad and the Hoi An Bouillabaisse mentioned in the article, enjoy:
Green Mango Salad
2 green mangoes or 1 green paw paw
2 fresh limes
1 cup chopped mint
1 tablespoon fish sauce
1 tablespoon crushed fresh ginger
1 tablespoon olive oil or other good quality oil
Grate mango into long strips and mix with mint. Add the juice of the 2 limes to the fish sauce and oil. Two minutes before serving mix the dressing with the mango. Stir through the ginger pulp and serve.
Hoi An Bouillabaisse
1kg of 2 varieties of fish: 1 white fillet e.g. snapper or sweetlip and 1 firm fillet e.g. eel, stingray or monkfish
12 green prawns
1 large green crab
1kg of any or all of: mussels, pippies, cockles or clams
2 teaspoons fresh turmeric
2 teaspoons fresh garlic
½ bunch dill or fennel
½ bunch fresh coriander
4 sticks celery
1 large onion
Salt, white pepper to taste
4 tablespoons tomato paste
250ml sherry or rice wine
50ml brandy or rice spirit
100ml oil 100g or butter
Stock cube (optional)
Fillet the white fish retaining the head and bones. Peel prawns retaining the shells. Clean crab, retain shells. Wash and beard mussels etc. Finely chop turmeric, garlic, coriander (leaves and root). Keep these separate. Coarsely chop celery including leaves, onion and tomato.
Place fish bones in 2 litres cold water with coriander root. Bring to the boil then simmer gently for 30 minutes.
Break crab and prawn shells into small pieces then place them in a large pot with the butter or oil and half the chopped vegetables. Fry these gently until vegetables soften and shells turn a brilliant red. Then add the garlic, turmeric and tomato paste . Fry for two more minutes. Flambé with brandy , add sherry or rice wine then tip in the fish stock including heads and bones. Simmer this until it has reduced by 50%. Strain then place stock in a clean pot and add remaining vegetables and top with : fish fillets cut in serve size pieces, the crab broken into portions making sure you crack the claws for easy eating, follow these with the prawns and shellfish, top with the coriander leaf and diced tomato. When the fish is cooked, serve.
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