Recipe - Bouillabaisse
Fran Hartshorne - Head Chef of The White Horse in Brancaster Staithe has kindly sent in this recipe for us to share with you.
Bouillabaisse, chargrilled shell on tiger prawns, saffron rouille, crusty ciabatta
You will need...
2 kilo lobster/crab shells
1 bulb garlic
3 tbsp tomato puree
2 bay leaves
Place shells into a pan cover with tomato puree, roughly chop vegetables, crush garlic & place into roasting pan. Roast in the oven until golden at about 190 degrees or gas 4 this will take about 1 hr but keep checking. It is important at this stage to get a good colour, as this will give great flavour.
When roasted place into large saucepan fill with water & leave to simmer this will take 2- 3 hours & lets the flavours infuse.
When stock is ready pass through a fine sieve & place back onto the heat. Reduce stock by half to concentrate & increase in flavour.
For the Bouillabaisse Vegetables
3 red peppers
1 head of celery
500g chopped tomatoes
Dice vegetables to 1cm cubes; add to shellfish stock & chopped tomatoes. Cook until vegetables are just soft, season.
200g free range egg mayonnaise
1 tsp garlic puree
Pinch of saffron
Salt and pepper
Mix ingredients together; keep mixing every 5 minutes, as the oils from the saffron will keep infusing to give a great ‘yellow’ colour.
Chargrill or panfry the shell on tiger prawns until cooked you may want to finish with garlic butter under the grill or in the oven.
Heat some of the bouillabaisse and place into a bowl, then arrange crevettes on top.
Place a generous amount of saffron rouille on top, finish with fresh pea shoots.
Serve and enjoy with warm crusty ciabatta.
If you’re visiting North Norfolk, be sure to call into this fabulous restaurant with its spectacular views overlooking the Norfolk Coastal Path. Their extensive menu prides itself on using fresh local seasonal produce – plus the added bonus, when booking through us – you will receive a 10% off, holiday treat voucher to use on bar meals…
The White Horse,