- Cuisine: French
- Serves 8
This wonderful dish is traditionally served with fried slices of baguette and a garlic mayonnaise.
2 tbsp extra virgin olive oil
1 onion, chopped
10 cumin seeds
20 fennel seeds
1 small hot chilli pepper
1 globe of fennel, cut into 8 wedges
1 kg tomatoes, peeled, seeds removed and cut into small pieces
1 litre fish stock
Salt and freshly ground black pepper
A large pinch of saffron
2 kg firm fish, e.g. flathead, gurnard, john dory
16 prawns, shelled and deveined
16 new potatoes, boiled
2 cloves garlic, chopped
Heat oil in a casserole dish on gentle heat and fry onion, cumin, fennel seeds and chilli pepper for 1 minute. Add fennel pieces and fry for 1 minute. Add tomatoes and stir for
1 minute. Add fish stock and season with salt, pepper and saffron. Bring to the boil and boil for 10 minutes.
Add fish to casserole dish and boil for 10 minutes. Add prawns and cook for a further
Transfer fish and vegetables to a platter and garnish with boiled potatoes.
Stir garlic into the cooking liquid and transfer to a soup tureen.
Diners serve themselves by placing seafood and potato in a deep soup plate and then pouring the liquid over the top.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
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