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

My Favorite Seafood Dish

Smoked Snoek Pâté Parcel with Chive Beurre Blanc

Ready-made smoked fish pâté is available at many good supermarkets and delicatessens.

Heat the remaining butter in a clean frying pan and fry the mushrooms over high heat until tender. Add the garlic and fry until the excess liquid evaporates. Mix in the onion-herb mixture and cool. Add the pâté.

120 g-150 g smoked snoek pate

100 g butter, extra melted butter

1 onion, finely chopped

100 ml white wine

salt, milled black pepper, mixed herbs

200 ml cream

freshly squeezed lemon juice

300 g brown mushrooms, finely sliced 1 clove garlic, crushed

200 g roll phyllo pastry

Harvey's Beurre Blanc

small bunch fresh chives, chopped

Heat half the butter in a medium saucepan and fry the onion until translucent. Add the wine, season with salt, pepper and mixed herbs and boil uncovered until no liquid remains.

Add the cream and simmer uncovered for about 5 minutes until thickened. Flavour with lemon juice.

Braised Linefish with Roasted Hazelnut

Beurre Blanc and Almond and Anchovy Butter

4 x 200 g-300 g portions filleted linefish

Court Bouillon (page k9)

vegetable oil

400 ml Harvey's Beurre Blanc

balsamic vinegar

100 g hazelnuts, deep fried in hot oil or roasted in a dry frying pan

milled black pepper

Set the oven at 180°C. Grease six muffin tins. Unroll the pastry and cut corner-tocorner into two triangles. Keep covered with a damp cloth while making theparcels. Place one piece on a working surface and brush with melted butter. Place another piece on top in the shape of a star. Place 30 ml filling in the centre and enclose by pinching the points together. Place in a muffin tin. Repeat the procedure to make six parcels. Bake for 10-15 minutes until the pastry is golden.

Make the beurre blanc while the parcels are baking. Add the chives just before serving.

To Serve: Place parcels on warm plates and pour a little beurre blanc around. Serves 6

Nut Butter

200 g butter, at room temperature, cut into cubes

60 g chopped almonds

2 canned anchovy fillets,

or 5 ml anchovy paste

milled black pepper, freshly squeezed lemon juice

Nut Butter: Heat a little of the butter in a medium saucepan and fry the nuts and anchovies until roasted. Cool slightly, then beat in the remaining butter bit by bit until smooth. Season with pepper and lemon juice.

Place the nut butter in a piping bag with a large nozzle and pipe noisettes on a wax paper-lined tray. Chill.

Bring the court bouillon to the boil in a large saucepan, add the fish, cover and poach gently until just cooked. Remove from the pan, cover and set aside until just before serving.

Heat vegetable oil in a frying pan and sear the poached fish until golden and heated through. (The twin cooking procedures ensure your fish is moist and perfectly cooked in as little time as possible.)

Pour beurre blanc into a jug and stir in enough balsamic vinegar for a rich, marbled caramel colour.

Spoon onto four warm plates, place fish fillets on top and sprinkle roasted hazelnuts around. Top with nut butter and dust the rim of the plate with milled black pepper.

Serves 4

Polenta-Seared Tuna on Ratatouille, with

Tomato Beurre Blanc and Green Herb Oil

4 x 200 g-300 g fillets or cutlets of tuna

salt and milled black pepper

150 g polenta or maize meal olive oil

200 ml Harvey's Green Herb Oil

Ratatouille

1 onion, sliced

1 rib celery, finely sliced 10 ml dried mixed herbs 1 bay leaf

1 red pepper, seeded and sliced

1 yellow pepper, seeded and sliced

1 green pepper, seeded and sliced

2 cloves garlic, crushed

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

10 patty pans, sliced

5 courgettes, sliced

Tomato Beurre Blanc

350 ml Harvey's Beurre Blanc

100 ml Harvey's Tomato Vinaigrette

chopped fresh parsley

Ratatouille: Heat olive oil in a medium saucepan and fry the onion and celery until limp. Add the mixed herbs, bay leaf, peppers, garlic and tomato. Simmer uncovered until the ratatouille thickens.

Add the patty pans and courgettes and cook for 10 minutes. Season with salt and pepper.

Tomato Beurre Blanc: Make the beurre blanc. Mix in the tomato vinaigrette and chopped parsley.

Season the fish with salt and pepper and coat with polenta or maize meal.

Heat olive oil in a large frying pan and sear the fish on both sides. Reduce the heat and cook through more gently.

To Serve: Spoon hot ratatouille on four warm serving plates. Place fish on top and pour tomato beurre blanc around. Drizzle green herb oil onto the fish and garnish with parsley.

Serves 4