Bouillabaisse of Hake and Mussels with Saffron Cream

Serve with grilled bread with some seaweed and lime butter.

Ingredients


  • 1 onion (diced)
  • 1 fennel (diced)
  • 1 clove garlic
  • 25 g butter
  • 25 ml olive oil
  • ½ bottle of white wine
  • 1 l chicken stock
  • 500 ml cream
  • pinch of saffron
  • peel of half an orange
  • 1 sprig rosemary
  • 2 fresh hake fillets
  • 10 fresh mussels
  • 4 fresh dublin bay prawns
  • 1 inch of fresh ginger
  • salt and pepper

Method

  1. Sweat the onions, garlic, fennel and ginger in the butter with a drizzle of olive oil.
  2. When completely softened add the white wine and reduce a little.
  3. Add the chicken stock and cream.
  4. Add the orange peel, rosemary and saffron.
  5. Allow to simmer for 10 minutes to infuse.
  6. Taste and season for correct flavour, i.e. add more rosemary or remove as per your taste.
  7. When the stock tastes good, add the fish and cook for 8 to 10 minutes on a gentle heat until fish is just cooked.
  8. Serve with grilled bread with some seaweed and lime butter.




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