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Bouillabaisse

Update: May, 25/2014 - 17:46

with chef Raphael Szurek from JW Marriott Hotel Ha Noi

The flavourful delight of the traditional fish stew from Provence is brought back to you by chef Raphael Szurek. The combination of herbs and spices is the secret to success of this classic French dish.

Ingredients: serves 1

For the stock:

  • 500g fish bones
  • 500g fresh crabs
  • 75g celery
  • 75g fennel
  • 100g shallots
  • 2g saffron
  • 0.5l white wine
  • 0.1l pastis
  • 5 pcs tomatoes

For seafood:

  • 2 pcs clams
  • 4 pcs langoustines
  • 4 pcs king prawns
  • 2 pcs scallops
  • 150g cod fillet
  • 1 pcs egg yolk
  • 50g mashed potato
  • 150g sea bass fillet

For the rouille:

  • 100ml olive oil
  • 50g roasted garlic
  • 25g sea urchin
  • 10g mustard
  • 5g salt and pepper
  • 0.5g saffron

Method:

  • In a pot, heat up the olive oil. Roast the fish bones, crab and vegetables.
  • Add tomato paste, flambe with pastis.
  • Cover with ½ white wines and ½ water. Add saffron. Simmer for 25 minutes.
  • Blend and strain.
  • Clean and prepare the seafood. Poach them in stock.
  • Serve with rouille (garlic mayonnaise) and toasted baguette (French bread).

Come and enjoy this dish at French Grill Restaurant, Lobby Floor, JW Marriott Hotel and experience French favourites, seafood, and USA Prime steak and more. JW Marriott Ha Noi, 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. For enquiries and reservations, please contact French Grill at 04 3833 5588 ext 1142 or email minh.dang@marriott.com.

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