Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 32

This is actually a traditional French recipe but given a distinct English accent. The harissa, saffron and Pernod might be imported flavours but the fish I’ve chosen are very much local heroes, so it’s more your ‘fish soup’ than your ‘soupe de poisson'. If you like, you can serve this with grilled baguette slices topped with melted Gruyère or rouille. Tony

Serves 4-6

3 tablespoons olive oil

1 onion, roughly chopped

1 small carrot, roughly chopped

1 celery stalk, roughly chopped

1 leek, roughly chopped

pinch of fennel seeds

small pinch of saffron strands

1 teaspoon harissa paste

1 tablespoon tomato purée

200g/7 oz gurnard, skinned and roughly chopped

100g/3½oz red mullet, skinned and roughly chopped

300g/10 oz whiting, skinned and roughly chopped

75g/3oz fresh brown crabmeat

3 tomatoes, skinned and chopped

75ml/2½fl oz white wine

1 tablespoon Pernod

1 bay leaf

1 small fennel bulb, roughly chopped

1.5 litres/2½ pints water

sea salt and freshly ground black pepper

Heat the olive oil in a large saucepan, add the onion, carrot, celery and leek and cook gently for 3-4 minutes, until beginning to soften. Add the fennel seeds and saffron strands and stir through for a minute. Add the harissa and tomato purée, then tip in all the fish, including the crabmeat, and cook gently for about 10 minutes.

Stir in the chopped tomatoes, white wine, Pernod, bay leaf and fennel. Season with a good pinch of salt and freshly ground black pepper, then add the water and simmer for about 30 minutes. Purée the soup with a hand-held blender or in a jug blender. If you prefer a very smooth soup, pass it through a fine sieve as well. Reheat gently, taste and adjust the seasoning, then serve.