Felic­ité Pinot Noir 2010 –

House and Leisure Food - - FRONT PAGE -

for the soup

3T olive oil 5 cloves gar­lic 1 red onion, chopped 7 stalks cel­ery, chopped 3 fen­nel bulbs, chopped 3t dried thyme 8 leeks, chopped 1t smoked pa­prika 2cm knob ginger root,

chopped 900g crab pieces 140g tomato paste 21/ litres wa­ter 2 large pinches saf­fron 1T salt 1t white pep­per 10 pota­toes, peeled

and quar­tered 1kg clams, cleaned 600g firm white fish 400g black mus­sels, cleaned 400g squid, cleaned 1 bunch thyme

for the rouille

2 slices white bread 2T milk 2 red pep­pers 2 cloves gar­lic 1t salt 4T olive oil 1 baguette

Serves 10–12

Heat the olive oil in a large pot. Add the gar­lic, onion, cel­ery, fen­nel, thyme, leeks, pa­prika and ginger; sweat for 15 min­utes un­til soft but not brown. Now add the crab and tomato paste and cook for another 15 min­utes. Add one litre of wa­ter and stir.

Slowly trans­fer to a food pro­ces­sor and blend un­til smooth. En­sure you don’t burn your­self, as the mix­ture will be hot.

Put the puréed crab and veg­eta­bles in a large clean pot and add the rest of the wa­ter. Bring to the boil and then sim­mer for 15 min­utes. Strain this mix­ture, dis­card­ing the solids, and re­turn to the stove. Add the saf­fron, salt and pep­per, and sim­mer. Half an hour be­fore serv­ing add the pota­toes and cook un­til done. Re­move and set aside in the oven to keep warm. (At this stage the broth will still be a lit­tle thin; once you add the seafood the flavour will come alive.)

Add all the seafood and poach for 10 to 15 min­utes. Re­move the seafood and serve on a sep­a­rate plate. Check the sea­son­ing of the re­main­ing soup, pour into a serv­ing tureen and serve with the rouille, crou­tons and pota­toes, and gar­nish with thyme.

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