Taste the flavours of the ocean in this seafood bouillon recipe, fresh from the North Island Kitchen.
Ingredients (serves 4):
- 1 litre of good-quality fish stock
- ½ onion, chopped
- 1 tbsp. garlic, crushed
- ½ tbsp. ginger, grated
- 2 tomatoes, chopped
- 1 green chilli, chopped (optional)
- Handful of fresh thyme
- 1 bay leaf
- 2 small limes, segmented
- 50g bilimbi fruit, sliced
- Salt and pepper
- Olive oil
- 100g fresh fish of your choice, cut into bite-sized pieces
- 400g Red Snapper fillet
- 12 King prawns, cleaned (with head on)
- 160g confit octopus
- Squeeze of lemon
Method:
- Heat a heavy-bottomed saucepan with oil and fry the onions until slightly golden.
- Add the ginger and garlic and gently fry for a few seconds, taking care not to burn it.
- Now add the chopped tomatoes, chilli, fresh thyme and bay leaf. Cook on a medium heat until the tomatoes and onions have cooked into a paste.
- Then add the fish stock, lime segments and bilimbi and season with salt and pepper. Simmer for a few minutes until it has reduced by about a third, then add your fish and poach gently until cooked to your liking.
- Pan sear the Red Snapper and season with lemon juice, then grill the octopus and King prawns.
- When plating, arrange the seafood in a bowl and pour over the bouillon.
