As I’ve been compelled to email this very good bouillabaisse-like recipe from Ondi to myself a number of times over the past couple of years, it seems more convenient and sociable to put to put it on the blog. Here goes.
- An onion.
Fry in olive oil. Add:
- Cumin seed
- Coriander seed
- Several sprigs of thyme
- 2 bay leaves
- Fennel seed
- Several cloves garlic (pressed or finely chopped)
- Sea salt to taste
When onions are golden add:
- 1 can of San Marzano DOP tomatoes (can be chopped beforehand, and can substitute fresh Roma tomatoes if sufficiently good ones are available)
Cook down for a good 20 minutes. Then add:
- Chicken broth or fish stock till the base is as thick or thin as you like.
- When that’s cooked about 20 minutes, add assorted seafood. Typically:
- Salmon, in chunks cut from a steak is easiest
- Spot prawns
I use the prawn shells and heads to make the stock.
For extra joy, I also add sea scallops at the end, which I’ve seared in butter and flamed with Pernod.
This should be served with a crusty bread.