Zuppa da Pescatore
All kinds of seafood with aioli.
Serves 4
Ingredients
Aioli
- 2 egg yolks
- 1 tsp Dijon mustard
- 4 cloves of garlic, pasted
- 150ml/5fl oz good olive oil
- Juice of 1/2 lemon
- Sea salt
Zuppa
- 1 shallot, finely chopped
- 2 cloves garlic, chopped
- Olive oil
- 2 roasted tomatoes
- Pinch of saffron
- 3 or 4 sprigs of thyme
- Splash Pernod or anise
- 200ml white wine
- 200ml fish stock
- Selection of fish – lobster, clams, mussels, chunks of skate, steaks of hake, gurnard and cod – buy enough to fill the pan packed tightly in one layer
- Sea salt
- Parsley or basil chopped, for sprinkling over the top
- Grilled bread
Method
Aioli
- Put the egg yolks in a bowl with the mustard and garlic.
- While whisking add the olive oil in a steady stream until a thick emulsion is formed.
- Add the lemon juice, season, and let it stand an hour before serving.
Zuppa
- In a large pan, sweat the shallots and garlic in olive oil.
- Add the tomatoes, saffron and thyme and stir together.
- Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol.
- Add the wine and simmer gently for 2 minutes.
- Add the fish and enough fish stock to just cover it. Simmer for 8-10 minutes.
- Remove the thyme and season. Finally sprinkle with fresh chopped herbs and accompany with grilled bread topped with rich, garlicky aioli.
Recipe courtesy of Mitch Tonks / FishWorks.
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