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.
- 100 mlolive oil
- 4 clove(s)garlic, peeled, finely chopped
- 1chilli pepper, finely chopped
- 1 sprig(s)thyme
- 2onions, peeled, diced
- 3carrots, peeled, diced
- 1 tablespoontomato puree
- 200 mlwhite wine
- 200 mlNoilly Prat Vermouth
- 2 lfish stock
- 1 bunch(es)flat leaf parsley, finely chopped
- bay leaf
- zest of an orange
- ground pepper
- 4monkfish fillets approx. 60g each
- 4John Dory fillets approx. 60g each
- 4wild-caught shrimps or langoustines
- mussels, no shell, to taste
- calamaretti, to taste
- 4red mullet fillets or other fish fillets, approx. 60g each
- 4sea bass fillets approx. 60g each
- 200 mlsour cream
- 1 clove(s)garlic, peeled, finely chopped
- cayenne pepper
- 2 tablespoontomato ketchup
- slices of white bread
- garlic to taste
Step 1Cut leek, 4 carrots and fennel into strips, blanch in salted water until they start to soften and put aside.
Step 2Peel the tomatoes, quarter them, and remove the seeds. Chop 2 tomatoes into small pieces (concasse) and add to the leek, fennel and carrots.
Step 3Cut the onion and 3 carrots up to make the mirepoix (vegetable stock base) and add the remaining 4 tomatoes that have been quartered.
Step 4Heat the olive oil in a pot. Add garlic, chilli, thyme, diced onion, diced potato and mirepoix and sauté until onion is translucent.
Step 5Add the tomato puree and deglaze with white wine and Noilly Prat. Top up with fish stock, add parsley, saffron and bay leaf.
Step 6Cook on a gentle simmer for approx. 30 minutes.
Step 7Then strain everything through a large sieve.
Step 8Bring the soup to the boil again and season to taste with salt, pepper and Pernod.
Step 9Add 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.
Step 10Drizzle with olive oil and grate orange zest over the top.
Step 11For the Rouille sauce, mix everything together and serve with the fish soup with toasted slices of white bread rubbed in garlic.
Step 12Fish Pie Andrew McConnell, chef and owner of the Builders Arms Hotel in Melbourne, Australia, has shared his Signature Fish Pie recipe with us.
Step 13Fish: Seabass with Lemon and Thyme Butter and Polenta This recipe is from Johanna Maier of Hubertus restaurant in Austria Fish
Step 14Asian Fish Balls A quick recipe to conjure up an enticing dish from leftovers.
Step 15Smoked Trout with Lentils and Speck A fish recipe from Restaurant Obauer in Werfen, Austria.
Step 16Miso-Marinated Black Cod with Tomato and Asparagus A recipe for Japan fans by Takumi Murase who works at "Megu" in Gstaad. Fish