Thor Han’s Bouillabaisse (Serves 3-4) takes around one hour to make. If you prepare it in the morning, it will taste even more flavourful when you serve it in the evening (or the day after). And if you are making it for kids, you can skip the wine.
- good splashes of coconut oil and olive oil
- 1 big yellow onion, peeled, one finely chopped
- 4 cloves garlic, peeled and finely chopped/crushed
- 1/2 coliflour chopped small (instead of white fish)
- 1 courgette
- I bag of mejillones / mussels
- A good splash of wine
- 2 peeled tomatoes chopped small or ½ tin of chopped tomatoes or 200g of fried tomatoes.
- 1 tbsp fresh thyme
- pinch of black/white pepper
- 1 tbsp lemon juice or vinegar (+ more for seasoning)
- 1 tbsp of gluten free flour to thicken (optional)
- fennel seeds and star of anise (optional)
- 1 litre or enough cold water to almost cover the the mussels
- Part of the liquid could be vegetable/fish stock (caldo)
To serve with
- 3 or 4 dosa – ie one per person
- Aioli optional
How to …
Place a large sauce pan on medium heat. Add olive & coconut oil and then add fennel seeds / anise, onions and garlic. Sauté for a couple of minutes or until the onions have softened. Add thyme.
Start cooking the dosa in a non stick frying pan. It takes 20-30 minutes to do 4. The first one can take 10 minutes.
Clean mussles/mejillones – remove beards, discard broken shellls. Wash and soak in water.
Chop the cauliflour and corgette (peeled nicer) in small chunks. Add to pan with a litre of cold water
Drain the water from the mussles and add them to the big pan. mix in well. Put a lid on top and put on a low heat for at least 45 minutes.
Serve the soup in wide bowls, a dollop of aioli opcional
Thor Han’s Bouillabaisse is inspired by teaching from the Pleiades that if something has a heart or a face you should not eat it!