Recipe Tip: Mediterranean Fish Stew - Falstaff

Top Recipe by Robert Speth. All ingredients and tips for getting it right. Club Prosper Montagné presents a Mediterranean recipe by Robert Speth.

Ingredients

• 2 leeks
• 4 carrots
• 2 fennel
• 6 tomato
• 100 ml olive oil
• 4 clove(s) garlic, peeled, finely chopped
• 1 chilli pepper, finely chopped
• 1 sprig(s) thyme
• 2 onions, peeled, diced
• 3 carrots, peeled, diced
• 1 tablespoon tomato puree
• 200 ml white wine
• 200 ml Noilly Prat Vermouth
• 2 l fish stock
• 1 bunch(es) flat leaf parsley, finely chopped
• some saffron
• bay leaf
• zest of an orange
• Pernod
• salt
• ground pepper
• 4 monkfish fillets approx. 60g each
• 4 John Dory fillets approx. 60g each
• 4 wild-caught shrimps or langoustines
• mussels, no shell, to taste
• calamaretti, to taste
• 4 red mullet fillets or other fish fillets, approx. 60g each
• 4 sea bass fillets approx. 60g each
• 200 ml sour cream
• 1 clove(s) garlic, peeled, finely chopped
• 0.5 lemon
• salt
• cayenne pepper
• 2 tablespoon tomato ketchup
• slices of white bread
• garlic to taste
• pepper

Steps

1. Cut leek, 4 carrots and fennel into strips, blanch in salted water until they start to soften and put aside.
2. Peel the tomatoes, quarter them, and remove the seeds. Chop 2 tomatoes into small pieces (concasse) and add to the leek, fennel and carrots.
3. Cut the onion and 3 carrots up to make the mirepoix (vegetable stock base) and add the remaining 4 tomatoes that have been quartered.
4. Heat the olive oil in a pot. Add garlic, chilli, thyme, diced onion, diced potato and mirepoix and sauté until onion is translucent.
5. Add the tomato puree and deglaze with white wine and Noilly Prat. Top up with fish stock, add parsley, saffron and bay leaf.
6. Cook on a gentle simmer for approx. 30 minutes.
7. Then strain everything through a large sieve.
8. Bring the soup to the boil again and season to taste with salt, pepper and Pernod.
9. Add the blanched vegetable sticks and tomato concasse, monkfish and John Dory fillets, shrimps, mussels to the soup and let it simmer. In the meantime, brush the red mullet and sea bass fillets with olive oil and grill under high top heat. Arrange the fish soup in a deep dish and place the grilled fillets on top.
10. Drizzle with olive oil and grate orange zest over the top.
11. For the Rouille sauce, mix everything together and serve with the fish soup with toasted slices of white bread rubbed in garlic.
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