Calamari
25 minutes
Potage de mer
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Potage de mer
6
Easy
20 minutes
25 minutes
Ingredients
- 3 T butter
- 2 shallots, finely diced
- 1 stick celery, finely diced
- 3 cloves garlic, smashed
- 2 tomatoes, finely diced
- 1 t saffron
- 3 cups fish stock
- 1 cup white wine
- 12 prawns, cleaned and peeled
- 3 crayfish tails, halved
- 300 g clams
- 500 g mussels
- 12 calamari tubes
- 1 t salt For the roast red pepper aïoli:
- 2 free-range egg yolks, at room temperature
- 2 garlic cloves, crushed
- 1½ sunflower oil cups
- 3 T lemon juice
- 2 t Woolworths Lazy Kettle hickory liquid smoke
- 100 g Woolworths roasted red peppers, puréed
- ½ t salt
Method
1. Heat the butter in a large pan. Add the shallots and celery and cook over a low heat until soft. Add the garlic and tomatoes and cook for 5 minutes, stirring occasionally.
2. Add the saffron, stock, wine, prawns and crayfish. Cover and simmer for 5 minutes. Add the clams, mussels and calamari. Cover and simmer for 5 minutes, then season. Serve with dollops of aïoli.
3. To make the aïoli, place the egg yolks in a large bowl. Add the garlic and pour in the oil in a steady stream from a height, whisking continually until thick. Add the lemon juice and liquid smoke. Stir in the red pepper purée and season with salt
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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Cheri Kustner