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Eat the Seasons - June 2016

In season this month


Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinah, Spring Onions, Watercress
Meat & Game
Rabbit, Wood pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Hailbut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout
Going out of season
Asparagus, Elderflower, Gooseberry, Hare, New Potatoes

We served this lovely Bouillabaisse at one of our East Dulwich Supper Club evenings, the recipe can be tweaked acocrding to the time of year, if in doubt ask your fishmonger for advice on the most seasonal fish to use.

Suzanne James Bouillabaisse

Serves 4

Preparation time 40 mins

Cooking time 30 mins- 1 hour


Ingredients

  • 5 tablespoons olive oil
  • 1 bulb fennel, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/2 red chili, chopped (depending on how spicy you like it)
  • 2 garlic cloves, chopped
  • 1 teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • 1 tin of 500g chopped tomatoes
  • 1 tablespoon tomato puree
  • 400ml white wine
  • 1kg fish bones, roughly chopped (ask your fishmonger for these)
  • 1 1/2 tablespoons chopped fresh parsley
  • 1/2 tablespoons chopped fresh tarragon
  • 1 large pinch of saffron

Fish (Fish of your choice – be creative)

  • 100g peeled and shelled prawns  
  • 300g fish fillets (any white fish) sliced
  • 100g fresh squid, sliced

Instructions

  1. Firstly, heat the oil in a large pan, add the fennel, celery and carrot and fry for until softened but not coloured. Add the chili and garlic and cook for two minutes until soft.

  2. Add the spices and fry for two minutes until fragrant. Add the tomatoes, tomato purée, saffron, white wine and fish bones. Bring to the boil and then turn it down and let it simmer for roughly 1 hour.

  3. Strain the stock through a fine sieve, pressing down firmly to extract some of the vegetables. Return the strained stock to the pan and keep warm until ready to serve.

  4. Return the pan to the heat and bring to a simmer. Add the parsley, tarragon, prawns, fish and squid and cook gently for five minutes. Divide the cooked fish between four serving bowls and ladle the liquid over the top.

  5. Should be served with Croutons and Rouille

 

Suzanne is a professional chef, wife and mother who has lived in South East London all her life.
You can email Suzanne with any comments or questions at info@suzannejames.co.uk