Garlic & Herb Seasoning, Liquid Fish Stock, Sun-dried Tomato Pesto
You will need
prawn heads
60 g butter
1 T (15 ml) olive oil
2 cloves garlic, crushed
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1 onion, chopped
1 T (15 ml) olive oil
2 garlic cloves, slivered
½ T (7.5 ml) Ina Paarman’s Garlic & Herb Seasoning
a pinch of saffron
1 small red chilli, sliced
1 T (15 ml) flour
3 ½ cups (875 ml) hot water
3 x 25 g Ina Paarman’s Liquid Fish Stock
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
100 g kingklip, diced
100 g prawns, shells on (use heads for prawn butter)
100 g calamari rings, fresh or frozen
100 g mussels (frozen works well)
chopped parsley
1 French loaf, sliced
prawn butter (recipe above)
60 g butter, softened
2 cloves garlic, crushed
½ t (2.5 ml) Ina Paarman’s Garlic & Herb Seasoning
Method
Prawn Butter
Sauté the prawn heads in butter and oil.
Cover with a lid and simmer very, very slowly for 30 minutes.
Push through a strainer, discard the heads and refrigerate the butter.
Bouillabaisse
Sauté the chopped onion in the oil. Add the fresh garlic, Garlic & Herb Seasoning, saffron, chilli and flour.
Stir-fry over gentle heat to blend the flavours.
Add the water, Fish Stock and Sun-dried Tomato Pesto.
Simmer for 15 minutes.
Prepare in advance. Just before serving bring up to the boil.
Add the kingklip, prawns, calamari and mussels.
Simmer until just done (10 -12 minutes).
Sprinkle over the parsley. Serve soon.
Garlic Bread with Prawn Butter
Spread a mixture of refrigerated prawn butter and softened butter, with the garlic and Garlic & Herb Seasoning over the bread, wrap in baking paper and oven bake at 180°C for 15 minutes.
Serve with the bouillabaisse.
