I realise that I haven’t posted in a long time. The preparation of the cooking classes plus a week training in the UK for Thermomix have left me very little time to cook anything else than very basic stuff not worthy of a post. I hope to be able to post more in the next few weeks as I have plenty of recipes in my head that I’d like to try and share with you!
Bouillabaisse is a classic and probably the most famous Mediterranean fish dish. This however is the meat version and is every bit as tasty as the original. Since we are not huge fans of fish in the house, it suited us perfectly. The recipe asks for Pastis to marinade the chicken but since it’s near impossible to find it in Ireland (and we wouldn’t really drink it anyway), I used white wine and star anis as a substitute. That, added to the fennel in the sauce, brought a subtle yet very distinctive aniseed flavour throughout the dish and married really well with the chicken. The potatoes were perfectly fondant and the rouille added a very welcome garlic and spicy dimension to this bouillabaisse. I shall do it again and again!
Source: Siromix from the Supertoinette forum
4 chicken legs (cornfed for me)
1 can chopped tomatoes
4 slices of toasted bread (I didn’t use it)
2 garlic cloves
1 handful of parsley (I used the fronds from the fennel)
4 big potatoes, peeled and sliced or 8 small potatoes peeled and left whole
1 pinch of saffron
100ml pastis (white wine + 4 star anis for me)
100ml olive oil
Salt and pepper to taste
1 garlic clove
1 egg yolk
1 tbsp tomato paste
50g of the boiling bouillabaisse sauce
70g cooked potatoes (take one from the bouillabaisse dish) or 70g sliced bread
2 red chillies or a pinch of cayenne pepper
40g olive oil
- The day before or 4 hours ahead, marinade the chicken pieces in the Pastis (or white wine + star anis), olive oil, saffron and salt and pepper.
- Chop the onion and garlic in the Thermomix 2 sec/speed 5.
- In a cast iron pan, heat a tablespoon of oil and add the chopped onion and garlic. Let it sweat gently in low heat until soft.
- Add the chopped tomatoes and stir. Turn up the heat to a simmer.
- Chop the fennel, cut in quarters (keep the fronds aside) in the Thermomix for 2 sec/speed 5.
- Add to the onion and garlic along with the chicken and chopped fennel fronds (or parsley if using).
- Cover with marinade and enough boiling water to cover the chicken to 3/4.
- Boil for 10 minutes at high heat. Add the potatoes and cook for 30 minutes, lid on.
- Just before serving, make the sauce rouille: if using bread, dip it into the 50g of Bouillabaisse sauce and set aside.
- Drop the garlic clove on running blades at speed 8. Scrape down the sides of the bowl.
- Add the egg yolk & chillies/Cayenne pepper and mix 20 sec/speed 5.
- Add the bread or potato along with the Bouillabaisse sauce. Mix 2min/speed 3 while pouring slowly the olive oil through the hole in the lid (I weighed the oil in the measuring cup and used it to pour for ease).
- Scrape down and mix another 5 sec/speed 5.
- Toast 4 pieces of bread and serve the Bouillabaisse with the sauce rouille in a separate individual bowl and the toasted bread. Delicious!