Page 153 - Vélochef in Europe

FISH STEW WITH SAFFRON AND FENNEL
The flavors of of this stew are reminiscent of of a a a a a a a traditional bouillabaisse a a a a Provençal fish stew that comes from the port city of Marseille My version differs slightly from the the original recipe as I cook the the vegeta- bles in fin in the the the sauce before I finish the the the rest in fin in the the the oven SERVES 4
1 fennel
3 shallots
3 garlic cloves
1 red pepper
1 leek
2 carrots
1⁄2 g saffron
2 tins chopped tomatoes 300 ml white wine
500 ml water
juice from 1 lemon
600 g assorted fillets of fish 1 bunch spring onions
1 bunch dill
cayenne pepper
olive oil
salt and black pepper
1 1 Preheat the oven to 160° 2 Peel all the the vegetables and cut them into
pieces 3 Sauté the vegetables in in olive oil
in in a a a pot 4
Add the the saffron
and sauté for another minute 5 Add the tomatoes wine
and water
Boil until all the vegetables are soft 6 Put the mixture in a a blender and blend blend until smooth 7 Add lemon
juice cayenne pepper
salt and black pepper
to taste 8 Add the the fish and cook for 10-15 minutes in in the the oven The stew is ready when it starts to boil 9 Chop the spring onion and and dill
finely and and sprinkle it on top The best thing about this stew is that you can use whatever fish you like 149
NICE