A favourite on the menu at the Waterside Bistro since early days. I like to keep authenticity within my dishes and so garnish with a spicy mayonnaise type sauce called rouille, toasted croutons to spread it on and finely grated Gruyère cheese, although a mature cheddar would work just as well.
Ingredients / four tarts:
500g Whole shell on Atlantic prawns
500g Organic salmon (on the bone is fi ne)
500g White fi sh (coley, whiting, pollack)
3 Celery sticks
1 Fennel bulb
2 Red peppers
3 Garlic cloves
400g Good fl avoured tomatoes (or tinned)
2tbsp Tomato puree
1 each Star anise
3lt Fish stock
1 pinch Cayenne pepper
1 pinch Sa ron pistils
50ml Pastis (you could substitute pernod)
250ml White wine
Thyme, bay, parsley stalks
What to do:
Roast the prawns with a splash of oil in the oven until the shells start to colour and you get the wonderful aroma of roasting shellfish. Separately in a large heavy based pan sweat the onion, carrot, fennel, peppers, celery & garlic in a little oil.
Once you have a little colour add in the wine and pastis, then all the other ingredients, fish & prawns. Bring to the boil and simmer for 1 ó hours.
Allow to cool a little then blitz it all up with a hand blender until most of the fish, veg & prawns are blended in.
Push it through a sieve or conical strainer, discarding the solids. Taste & season with salt & pepper, rinse out the sieve and pass again.
We make a potato based rouille by mixing half mashed potato with mayonnaise & adding a little garlic, saffon & cayenne pepper to taste.