- 125ml olive oil
- 240g leeks, washed and trimmed
- 2 medium onions, finely chopped
- 1 fennel bulb, finely sliced
- 3 garlic cloves, finely chopped
- 350g tomatoes, skinned and chopped
- 1 litre fish stock or vegetable stock
- dried orange peel
- 600g firm fish, not endangered, cut into chunks.
- 1 pinch of saffron
- 15-20 black mussels, scrubbed clean and de-bearded
- 10 king prawns, de-veined
- 1 glass of Pernod
Heat the oil in a large saucepan and gently fry the leeks and onions until transparent, add the garlic and fennel and fry for a further 5 minutes. Add the chopped tomatoes and stock and bring to the boil, lower the heat and simmer for 30 minutes. Whiz with a stick blender till smooth. Add the orange peel, fish, saffron, mussels, prawns and Pernod and simmer over a low heat until the fish is done., 15 minutes should do the trick. Serve with homemade aioli and chunks of bread. Serves 4.
- 2 egg yolks
- 300ml olive oil
- 3 garlic cloves, crushed
- salt and pepper
Blend the egg yolks, add the garlic, and pour in the olive oil in a steady stream until you have a thick mayonnaise consistency. If the mixture becomes too thick, add a little warm water. Season and serve the soup with a dollop on top.
Faraway Chardonnay 2009 complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli • Photography & Styling C&D Heierli