Now this is how you seal the deal with that special someone.
Bouillabaisse
Serves: 2
Prep time: 8 minutes
Cook time: 12 minutes
Special tools: sharp knife, 1 pot and 1 pan
Ingredients:
Pot
1 splash Terra Delyssa Extra Virgin Olive Oil
4 pearl onions, peeled and split
1 Yukon Gold Potato, diced
1/2 cup fennel, diced
12 strands saffron
1/4 cup absinthe
1/4 cup white wine
1/2 cup stock (shellfish or whatever you have)
2 tablespoons tomato pulp
8 mussels
6 clams
Pan
1 splash Terra Delyssa Extra Virgin Olive Oil
2 nubs salmon, skin down
2 large shrimp
2 nubs white fish
2 scallops
1 squid, scored and sliced
2 nubs butter
Sourdough
6 thinly sourdough, sliced and baked to crispy
1 clove garlic
Garnish
1 handful fresh dill
Method:
For the pot:
1. In a pot on medium heat, add olive oil, onions, potatoes, fennel and saffron. Get a little colour and toss in mussels and clams.
2. Deglaze with absinthe, wine then stock.
3. Add tomato and cover until clams open up.
For the Pan:
1.Bring your pan with oil to medium high heat and sear your shellfish with salmon. Cook halfway through and add smaller pieces of white fish and squid.
2. When almost cooked add broth and remove.
For the Sourdough:
1. Bake bread until crispy.
2. Rub raw garlic on the crispy bread and set aside.
For Serving:
1. Go to the plate and stack it high,
2. Garnish with garlic-scented crostini and dill.
Video: Alto Modo
