Bouillabaisse with Crayfish, Abalone, Olive Ciabatta
Enjoy with the Creation Sauvignon Blanc, Semillon
1 kg deboned fish
150 g carrots, chopped
150 g onions, chopped
150 g celery, chopped
150 g leek, chopped
150 g fennel bulb, chopped
20 ml olive oil
150 g whole tomato, chopped
250 ml white wine
50 g garlic chopped
50 g tomato paste
2,5 litre fish stock or vegetable stock
25 ml oil
1 g saffron
salt and pepper to taste
Place saffron in 20 ml lukewarm water.
Sauté all the vegetables together in the olive oil, add the tomato paste.
Add the wine and cook till almost all the wine is gone.
Add the fish and fish/vegetable stock.
Add saffron water to the soup and boil for about 2 to 4 hours.
Place in a blender and blend till very smooth.
Pass through a fine sieve and let it cool down.
If too thick, add water to adjust the consistency.
Before plating add to the soup:
100 g crayfish tail
33 g abalone
100 g fish
Simmer till cooked.
Slice ciabatta, toast lightly with olive oil and rub with a garlic clove.
Serve on side of the soup and enjoy!