1 ½ lb Fish (We use whatever is freshest!)
½ lb Mussels
1 Red Bell Pepper
1 Red Onion
1 Fennel Bulb
1 medium Potato
Pinch of Saffron
1 Tbsp Extra Virgin Olive Oil
1 8oz can Crushed Tomato (we use San Marzano)
24oz White Wine
18oz Fish Stock
Fresh Parsley to garnish
Peel and cube the potato and place in a pot with cold water. Bring potato to a boil and cook for 8 minutes, then drain and set aside. Cut the fish into 1-inch cubes and place in a large bowl. Halve the onion and remove the outer layer, then julienne each half. Halve the red bell pepper, making sure to de-seed before using the same technique to create thin julienned strips. Halve the fennel bulb and cut out the core as you would a cabbage. Julienne as you did the onion and pepper. Combine the julienned vegetables and crushed tomatoes in the bowl with the fish. Add the olive oil and saffron and mix well. This mixture can be made in advance and stored in the fridge for up to 12 hours if you wish to prepare ahead of time. To pull the dish together, put the white wine and the fish mixture in a large pan, and bring to a simmer. Simmer just long enough to cook out the alcohol, about 4 minutes. Add the fish stock, mussels and potato and return to simmer until the fish is cooked. Serve in a low bowl with parsley as a garnish and toasted artisanal bread drizzled with roasted red pepper rouille.
Roasted Red Pepper Rouille
3 red bell peppers, roasted, peeled and
3 egg yolks
3 cloves garlic
1 quart neutral oil (vegetable, canola, coconut)
salt to taste
Combine the peppers, egg yolks and garlic in a blender with a pinch of salt. To finish, slowly blend the oil in a steady stream to emulsify.
This recipe is a Bradford Heap Original!