Generally, I prepare the stock in advance and then bring to the boil & add the fish just before serving. I ask my fishmonger give me fish bones to make the stock, otherwise fish or chicken stock cubes can be used.
Ingredients
The fish mixture is a matter of personal choice, however I usually use:
(cut up into even pieces).
- 2 salmon darnes
- 2 pieces of hake
- 1 bag of mussels
- about 16 scallops
- 8 Dublin Bay prawns to garnish, when available (alternatively I buy large raw frozen prawns)
For the sauce
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 2 stalks of celery, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon of butter
- 3 cloves garlic
- 1 knob of ginger finely chopped
- 1 mild chilli chopped
- 1 teaspoon of crushed fennel
- 1 teaspoon of sumac
- Half tablespoon of cumin and coriander seeds roasted and crushed
- 4 crushed cardamom pods
- 2 pints of fish stock
- 2 tins of full fat coconut milk
- Juice and rind of two to three limes
Seasoning, if needed
- Pinch of sugar to taste, a touch of fish sauce and sweet chilli sauce
- Roux to thicken slightly
Garnish
- Baby tomatoes
- Chopped chives, coriander, dill, basil
For the potatoes and green veg
- 2 bunches of asparagus,
- 2 heads of broccolini
- 3 cloves of garlic
- 10 rooster potatoes
- A bunch of fresh basil leaves
- Dash of cream, butter and milk
Method
For the sauce
Sweat onions, carrot and celery in oil and butter until soft on a very low heat, for about 10 minutes.
Add the garlic, ginger and spices and lime rind.
Then add the stock. Cook for about 20 minutes. Strain through a sieve.
Add the coconut milk, lime juice.
Adjust the seasoning.
Thicken marginally.
Bring the sauce up to a simmer.
Drop in the tomatoes and cook for approx 2 minutes. Add the mussels, salmon, hake and prawns.
Bring just to boil as fish will continue to cook.
Add the herbs and serve immediately.
For the Basil Mashed Potato With Truffle Oil
Roosters, cut into quarters, about 10 cooked in stock with 3 cloves of garlic.
When soft, place in a colander.
Add cream, butter and milk to the sauce. When boiling, add the potatoes back in, with the basil leaves and whisk until creamy and light.
Finally sprinkle over the truffle oil before serving.
The potato can be cooked in advance and heats very successfully in a microwave.
Serve with asparagus and fresh greens.
