A total commitment to excellence, a passion for
food, combined with an eye for detail are the reasons why M&B Food and
Catering is so popular in the Southern
Highlands when it comes to events, functions and entertaining. Martial
Cosyn of M&B brings us a wonderful Bouillabaisse - light, healthy and easy to prepare, this
soup is a traditional French dish. Bon appetit!
Countless poets, songwriters and authors have heralded this
unique fish soup over the years so it can leave a prospective cook a bit
hesitant to try. There is even claim of its mystical origins; that the goddess
Venus first created a Bouillabaisse and served it to her spouse, the god of
fire Vulcan. I wonder if it had an aphrodisiac effect? And as if this isn’t
enough, there are hundreds of recipes; all declaring their authenticity as ‘the
original’ and confusing us even more, before even slicing the first fishy
fillet!
To simplify the issue, we are talking about a chunky fish
soup. Fish from the Mediterranean coast, flavoured with saffron, tomatoes and
fennel. Typically it should include fish such as Merlan, Rascasse Rouget et
Saint Piere (Flat head, Red fish Mullet and Dory), some Langouste and other
crustaceans.
I generally like to start with a good quality fish stock. I
then prepare all my fish; filleted, skinned and completely deboned. I normally
also like to include some mussels for the flavour as well as the presentation.
Next, in a large heavy bottomed saucepan, I add some good
quality extra virgin olive oil and sweeten without coloration some leeks,
fennel and carrots. [Sliced carrots and thinly sliced leeks]
I Cook this softly for10 minutes and add some crushed
tomatoes, some fish stock and a generous amount of real saffron. All this could
be made in advance and as a dinner is ready to serve - you
simply add all the various :
The bouillabaisse is traditionally served with rouille; a
potato, garlic and olive oil paste also flavoured with saffron. However, some
diced cooked potatoes can substitute the rouille, and added to the soup give
some chunkiness and gusto! Typically some Pernod is often added to the soup at
the end of the cooking to accentuate the flavour of the fennel. I encourage you
to try this incredibly delicious and healthy soup, and perhaps like Venus, you
too may find the promise of love fulfilled?
Martial Cosyn
To contact M&B Food and Catering:
T:
0061(02) 4869 2899.
