seafood and fennel soup
2 tbsp olive oil
4 cloves garlic
thinly sliced
2 bulbs fennel
about 10.5 ounces each, trimmed and cut into thin wedges
1 large waxy potato
peeled and cut into 2/3-inch cubes
3 cups fish stock
scant, could also use chicken or veggie stock
1 half preserved lemon
black pepper
1/4 tsp salt
1 whole red chile
sliced, optional
6 whole tomatoes
peeled and cut into quarters
1 tbsp sweet paprika
1 pinch saffron
2 tbsp flat-leaf parsley
finely chopped
4 fillets sea bass
about 10.5 ounces each, skin on, cut in half
14 pieces mussels
about 8 ounces
15 pieces clams
about 4.5 ounces
10 whole tiger prawns
about 8 ounces, in their shells or peeled and deveined
3 tbsp pernod
could also use ouzo or arak
2 tbsp fish sauce
freshly ground pepper
2 tbsp flat-leaf parsley
finely chopped
2 tsp tarragon
optional, chopped
This is another gem from the Jerusalem cookbook. See our notes below on storage for mussels.
Cook the garlic in the olive oil over medium heat in the dutch oven for 2 minutes, taking care not to brown the garlic.
Stir in the fennel and potato and cook for another 3-4 minutes.
Add the stock, preserved lemon, salt, and pepper. Bring the mixture to a boil and then cover and simmer for 12-14 minutes until the potatoes are cooked.
Add the chile, tomatoes, spices, and parsley. Cook for another 4-5 minutes.
Add just enough water so that the fish and seafood are barely covered when added. Bring the mixture to a boil, then drop it down to a simmer again.
Add the sea bass and shellfish then cover the pan. Boil for 3-4 minutes until the shellfish open and the prawns turn pink.
Pull the fish and shellfish out of the soup with a slotted spoon, pulling out opened shells first. Bump the heat up to medium-high and reduce the soup for about 5 minutes, then add the pernod and season with fish sauce and pepper to taste.
To serve, use a slotted spoon to transfer the fennel and potato into large bowls. Distribute the seafood on top of it, then ladle in broth. Garnish with the parsley and tarragon and serve immediately.
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi
We freaked out the first time we made this because our
mussels opened in the fridge overnight. After looking online, we realized that the mussels need air and ice, so they shouldn't be stored in a plastic bag. Set a colander in a bowl, add the mussels, then cover with ice.