Soupe de Poisson

Fish soup is a most imaginative dish, one which differs every time you make it, depending on what seafood is available Use an assortment of shellfish and fi

fleshed fish.

1 kg filleted fish and shellfish

olive oil

1 onion, finely sliced

2 leeks, finely sliced 5 ml crushed garlic finely grated rind of ¹/2 orange

2 sprigs fresh fennel pinch saffron

1,5 litres Fish Stock (page 209)

410 g can whole peeled tomatoes, choppe (don't drain)

Salt and milled black pepper

crusty bread or croutons

shaved Parmesan, grated Gruyere or mature Cheddar cheese

Rouille

1 green pepper, seeded and sliced

1 fresh red or green chilli, seeded and sliced

4 cloves garlic, peeled

1 piece canned red pimento

150 ml water

45 ml olive oil

15-30 ml soft white breadcrumbs

Rouille: In a blender or food processor purée the green pepper, chilli, garlic, imento and water.

Gradually whizz in the olive oil (the fixture should be smooth, but should of separate). Add sufficient breadcrumbs for the rouille to hold its shape.

Prepare the seafood: Skin and cube the fish; shell and devein the shellfish.

Heat olive oil in a large saucepan and the onion, leek, garlic, orange rind and fennel until soft.

Add the saffron, fish stock, tomato and food and simmer for 5-7 minutesuntil cooked. Season with salt and pepper.

To Serve: Spread rouille on crusty bread or croutons and place in warm soup bowls. Pour over the soup and offer shaved or grated cheese separately, with the remaining rouille.

Serves 6

Linefish Pickle

400 g filleted, firm linefish, skinned

and cubed cake flour vegetable oil

4 onions, sliced

250 ml grape or cider vinegar

30 ml curry paste

15 ml crushed garlic

1 bay leaf

8-10 peppercorns

salt

Lightly dust the cubes of linefish in flour. Heat oil in a medium saucepan and fry the onion until translucent. Remove from the pan and set aside.

Add the fish (and a little extra oil if necessary) and fry until cooked but still succulent. Remove from the pot with a slotted spoon and set aside.

Return the onion to the pan with the vinegar, curry paste, garlic, bay leaf and peppercorns, and add salt to taste. While still hot, pour over the fish and allow to cool.

Serve at room temperature, or warm as a salad. It's delicious with baby spinach leaves, rocket leaves and shredded fennel bulbs.

Serves 4

Mushrooms with Smoked Salmon and Wine Butter

4 large brown mushrooms, wiped clean 125 g butter

60 ml dry white wine

salt and milled black pepper

4 slices smoked salmon

125 g grated mozzarella cheese

chopped fresh parsley

Melt half the butter in a small frying pan and fry the mushrooms, upper side down, until golden. Turn them, add half the wine, season with salt and pepper, cover with a lid, and simmer gently for

3-4 minutes until tender. Slice and arrange on warm plates.

Add the butter remaining to the pan, pour in the remaining wine and season with salt and pepper.

Set the oven at 200°C. Pour a little sauce over the mushrooms. Place a slice of smoked salmon on top, scatter with grated mozzarella cheese and bake for 5-6 minutes until the cheese melts. Garnish with chopped parsley and serve immediately. Serves 4

Mussels Poached in Wine and Cream

36 black mussels, scrubbed and debearded

500 ml off-dry white wine

75 g butter

2 spring onions, sliced (green parts too)

100 ml cake flour

250 ml mussel liquor (from steaming mussels open)

15 ml crushed garlic

'12 carrot, finely chopped

1 ml dried thyme

750 ml milk

250 ml cream

salt and milled black pepper

chopped fresh parsley

Place the mussels into a large saucepan with 60 ml of the wine. Cover, bring to the boil and cook until mussels open wide. Discard any which remain shut. Drain (retain the liquor) and remove a half-shell from each. Gently pull out any beards which remain.

Melt the butter in a large saucepan and fry the spring onion until soft. Remove from the heat and blend in the flour, mussel liquor and remaining wine.

Add the garlic, carrot and thyme and bring to the boil. Add the milk and cream, season with salt and pepper, cover and simmer for about 20 minutes.

To Serve: Bring the sauce to the boil, add the mussels and keg through. Ladle into warm bowls and garnish with chopped parsley. Offer with brown bread.

Serves 6

Calamari Salad

350 g small calamari tubes, well cleaned mixed lettuce leaves

'/3 English cucumber, sliced

1-2 firm tomatoes, cut into wedges 1 onion, finely sliced

small bunch spring onions, finely sliced

Mustard Herb Dressing

125 ml vegetable oil 30 ml olive oil

200 ml red wine vinegar 20 ml crushed garlic

10 ml mild mustard

60 ml chopped fresh herbs (parsley, oregano, fennel)

salt, freshly squeezed lemon juice

Slice the calamari into rings, pile in a bowl and pour over plenty of briskly boiling water. After 1 minute, when edges of the calamari start curling, drain in a colander. Tip into a bowl.

Mustard Herb Dressing: Whisk together the ingredients, pour a little over the calamari, cover and chill.

Arrange lettuce leaves in a large salad bowl. Add the cucumber, tomatoes and sliced onion. Top with calamari and garnish with chopped spring onion. Sprinkle over a little of the mustard herb dressing and serve the rest separately. Serves 4

Chilli Prawn Pasta

32 large prawns, shelled and deveined olive oil

5 ml crushed garlic

2 ml Green Mamba (recipe below)

60 ml commercial tomato pesto

salt and milled black pepper

400 g taglierini

chopped fresh chives

grated Parmesan cheese

Green Mamba

20 large fresh green chillies, seeded and chopped

200 ml white wine vinegar

200 ml vegetable oil

Green Mamba: Purée the ingredients in a blender or food processor until smooth. Place in an airtight container and chill in the fridge until ready to use.

Heat olive oil in a large frying pan, add the garlic, prawns and green mamba and stir-fry for 2-3 minutes until the prawns are cooked. Add the tomato pesto and season with salt and pepper.

Cook the taglierini in a pot of boiling, salted water until done 'al dente'. Drain.

To Serve: Pile pasta into warm bowls and spoon chilli prawns on top. Sprinkle with chopped chives and serve with Parmesan cheese.

Serves 4

Prawn Bisque

800 g large prawns

butter, salt, milled black pepper

2 onions, finely chopped; skins on

5 ml crushed garlic 15 ml fish spice

45 ml tomato paste 1 litre cream

1 litre Fish Stock (page 209)

chopped fresh parsley for garnish

Deshell and devein the prawns. Cut into small pieces, cover and set aside. Reserve shells.

Heat butter in a large saucepan and fry the onion and garlic until translucent.

Add the prawn shells and fry until they turn red. Add the fish spice, tomato paste, cream and fish stock. Bring to the boil and simmer uncovered for 20 minutes until the soup thickens.

Strain into a clean saucepan, pressing on the solids to extract all the moisture. Add the chopped prawns and simmer for 3-4 minutes until cooked.

To Serve: Ladle bisque into warm bowls and garnish generously with parsley. Offer warm, crusty bread on the side. Serves 6

Seafood Crepes

Legends' Chive Crepes (page 209)

Legends' Mushroom Cream Sauce (page 213) Béchamel Sauce (page 212)

250 g filleted, skinless kingklip, cut into cubes 250 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)

60 ml dry white wine

60 ml freshly squeezed lemon juice

2 ml fish seasoning

5 ml chopped fresh oregano

salt and milled black pepper

grated Cheddar cheese

chopped fresh chives and lemon wedges for garnish

Make the crêpes, mushroom sauce and béchamel sauce.

Bring the wine, lemon juice, fish seasoning and oregano to the boil in a medium saucepan.

Add the kingklip and shrimps, cover and simmer for 1-2 minutes until cooked. Strain, discard the liquid and add the mushroom sauce to the seafood and heat through. Season with salt and pepper.

Spoon the seafood mixture into the crepes, roll up and place on hot plates.

Heat the béchamel sauce (if necessary thin with a little milk or cream) and pour over the crepes. Scatter grated cheese on top and brown under a hot grill. Garnish with chopped chives and lemon wedges.

Serves 2