Shot a mullet, pollock & wrasse in a recent session - thinking of making a Bouillabiasse. I checked several recipes when I got back (thought there was one, perhaps by Spaniard, on the forum but could not find it
). Anyway, there was a huge amount of variation in ingredients, cooking, etc. so decided to just make up my own, borrowing a few ideas here and there. (I didn't have the 2 lobsters suggested by Floyd!).
Ingredients:
For vegetables, we just used what was available from the garden (french beans, runner beans, carrots - all diced small, courgette/zucchini/baby marrow, tomatoes). One recipe suggested potatoes but I didn't fancy it. A little of 3 different types of chile (to taste) pepper. Also added various odds & ends found in the kitchen that caught my eye: a little English mustard powder, a sun dried tomato, a little salt & black, white & cayenne pepper, tomato paste.
Method
0. Clean fish & cut into bite size pieces.
1. [Optional but worthwhile]First, we made a stock my boiling the fish heads & bones for about 20 or 30 minutes & then straining & then seiving.
2. [Optional] Marrinade fish in lemon juice, vinegar & oil (did this in the fridge as the soup was being made later in the day).
3. [Optional] lighty fry onions & garlic (& pos. fish if not marrinaded).
4. Put it all in a big pan*. Bring to the boil. Stir gently, to avoid breaking the fish up. Simmer until cooked (some books say 20 mins., we did 30-40 minutes).
*Keep tasting while adding the seasoning: with the lemons, vinegar, etc. it gets quite a kick - don't overdo it!
Everybody seemed to like it (by no means guarateed). We ate it as a strew yesterday & again as a soup starter this evening (could have frozen it though). [Saved the mullet, seemed too good for stew].
). Anyway, there was a huge amount of variation in ingredients, cooking, etc. so decided to just make up my own, borrowing a few ideas here and there. (I didn't have the 2 lobsters suggested by Floyd!).Ingredients:
Mix of inexpensive fish (& shell fish/crab/lobster if you have them)
tin of tomatoes
2 onions & 6 cloves of garlic
2 or 3 lemons
vegetables from the garden (or freezer)
vinegar/wine/sherry (I used red wine vinegar, malt vinegar, Port & a bit of red wine!)
olive oil
seasoning (salt/pepper/cayenne pepper/herbs/parsley/...whatever you fancy)
plain yoghurt (optional)
tin of tomatoes
2 onions & 6 cloves of garlic
2 or 3 lemons
vegetables from the garden (or freezer)
vinegar/wine/sherry (I used red wine vinegar, malt vinegar, Port & a bit of red wine!
)olive oil
seasoning (salt/pepper/cayenne pepper/herbs/parsley/...whatever you fancy)
plain yoghurt (optional)
For vegetables, we just used what was available from the garden (french beans, runner beans, carrots - all diced small, courgette/zucchini/baby marrow, tomatoes). One recipe suggested potatoes but I didn't fancy it. A little of 3 different types of chile (to taste) pepper. Also added various odds & ends found in the kitchen that caught my eye: a little English mustard powder, a sun dried tomato, a little salt & black, white & cayenne pepper, tomato paste.
Method
0. Clean fish & cut into bite size pieces.
1. [Optional but worthwhile]First, we made a stock my boiling the fish heads & bones for about 20 or 30 minutes & then straining & then seiving.
2. [Optional] Marrinade fish in lemon juice, vinegar & oil (did this in the fridge as the soup was being made later in the day).
3. [Optional] lighty fry onions & garlic (& pos. fish if not marrinaded).
4. Put it all in a big pan*. Bring to the boil. Stir gently, to avoid breaking the fish up. Simmer until cooked (some books say 20 mins., we did 30-40 minutes).
*Keep tasting while adding the seasoning: with the lemons, vinegar, etc. it gets quite a kick - don't overdo it!
Everybody seemed to like it (by no means guarateed). We ate it as a strew yesterday & again as a soup starter this evening (could have frozen it though). [Saved the mullet, seemed too good for stew].
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