Bouillabaisse: A simple seafood stew

Seafood.........a delicious and healthy provision from our oceans. Traditionally our parents would use lobster and crayfish in curries, but for the past few years, as the world is brought ever closer in our homes, we have started sampling all sorts of cuisines. So, being weary of the same flavours, I searched for something new......something that would tantalize the tastebuds. Watching Masterchef one day, I came across a French fish stew, the Bouillabaisse. Ok, I know, how does one pronounce it, you say....
BOOL-YA-BEYS.....or as it is said in french: boo-ya-bes.......
I have adapted it to my taste and according to what I can find at the time.

I used a wide, heavy-based pot as this gives the seafood lots of space to cook.

Saute` the following ingredients in 1/4 cup oil:

1 medium onion, chopped
1/2 cup leeks, thinly sliced
1 red pepper, chopped
3 stalks celery, thinly sliced
2 cloves garlic, crushed
Saute` until soft and transluscent, about 10min.

Add 1 large tomato, chopped, 1/2 tsp dried thyme and 1 bay leaf and the zest of 1/2 an orange.
Simmer for about 5 min.

Add 1/2 level tsp dried saffron(or borrie/turmeric if u don't have saffron), 2tbsp lemon juice and
3 cups fish stock(u can add more later if needed). Simmer for 5min. If you like it hot, add 1tsp crushed dried chilli flakes. Season with salt.

Lastly add the seafood. I use a variety of seafood. Some prawns, fish fillets, cut into squares, mussels in their shells, and some clams.

If the stew is a bit watery, make a runny paste of 1tbsp flour/maizena and water and stir into the stew.This will thicken the stew just perfectly. Feel free to tweak it according to your taste.

I did, and it turned out divine. Enjoy!!!

Btw, I dedicate this recipe to my first test subjects: Kaashiefa Diedericks and her family. I hope they enjoyed it.....lol.

 

The Humble Bearded Mussel

When I was a little girl, the only mussels I knew came from a rectangular tin, preserved in oil. It was a staple of everyone when going on picnics, eaten with Snacktime crackers. But as I grew older and my palate craved for new things to experience, I always wanted to taste fresh mussels in the shell.

Often regarded as the poor man's shellfish, mussels are reasonably cheap and plentiful. Add them to a seafood soup, and the smells of the sea are sure to make one salivate. Watching the Hairy Bikers and other chefs cook up a storm, inspired me to try my hand at fresh mussels.

So here is a simple recipe I came across on quite a few cooking shows, which I have adapted in the Halaal manner.

Ingredients:
Drizzle of oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1kg mussles, cleaned and debearded
250ml fresh cream
handful of fresh parsley, chopped

Method:
This dish is best made in a deep pot which can be covered with a lid. Saute` the onion and garlic in the oil on medium heat until transluscent. Add the cleaned mussels and a splash of water and close with the lid. The water will create steam which will cook the mussels. Cook covered for about 5 minutes and then give it a stir. Add the cream and stir to coat the mussels. Lastly sprinkle the fresh parsley and stir. Cook for about 3 minutes.

Serve with crusty bread and some lovely company to share.

My favourite fish store is Fish 4 Africa, in Victoria rd, Woodstock. They have an amazing array of fresh fish and seafood, of which, one of my favourite fish is the Blue-nose. But let's leave that recipe for another time,lol. As they say at Fish 4 Africa: anything fresher is still swimming........gotta go catch me a blue-nose first.....

Let me end off with a fishy quote: "Let your hook be always cast. In the pool where you least expect it, will be fish......"