“Stews are the perfect way of getting your superfood hit, equal parts comforting and nourishing, thanks to a laundry list of meats and vegetables. Bouillabaisse truly fits the bill of a superfood all-star; light and suitable for either lunch or dinner, and packed with good protein. Other nutrient-dense fish can be used as well, including red snapper, barramundi, or catfish.” - Chef Stephan Zoisl Bouillabaisse with Salmon, Cod, Mussels, Prawn, Fennel bouillabaisse stock • • • • • • • • 100g carrot 100g celery 100g celeriac 1 head of fennel (200-250g) 100g salmon fillet, diced 100g cod fillet, diced 200g mussels 200g butter • • • • • • • • 12 prawns 1l fish stock 20g tomato paste 2 pieces bayleaf 10g black peppercorn 10g coriander seeds 1 twig of thyme 1g saffron The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel. 1. Prepare the carrot, celery and celeriac by peeling them, and cutting into a fine julienne. Thinly slice the fennel. Makes Prep time Cook time 4 portions 20 minutes 30 minutes 1. Prepare the prawns by peeling them. Do not discard the shells and heads. 2. 2. Bring the fish stock to a simmer. Add in the prawns shells and heads, along with the rest of the ingredients. Simmer for 20-30 minutes. Strain the bouillabaisse stock, and place into a pot. Add in the seafood, including the deshelled prawns. Bring to a boil. Once boiled, add in the vegetables. 3. Add the cold butter and cover the pot. Let the mixture simmer for about 2-3 minutes, till all the seafood and vegetables are cooked. 4. To serve, arrange and plate the seafood and vegetables in the bowl first, before pouring over the bouillabaisse. Best served with warm, crisp bread, and sauce aioli. 55 epicureasia.com
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