The Sunday Mail
Winter warmer treats
A family that eats together stays together. A family that cooks together . . . well you know where this is going.
It is all about the intimacy of being together with our loved ones. That is what will keep the cold at bay this winter.
Thus this, coupled with a good coat and hearty, comfort food always brings warmth. Hilton Windhoek executive chef, Leon Hatton-Jones knows just what dishes will work for that winter warmer effect and he shares an easy to make dish that will leave you asking for more like Oliver Twist.
Bouillabaisse: Is a French traditional fish stew originating from the port city of Marseille in the South of France.
Ingredients: Chef Leon uses a mix of seafood — fish, prawns, mussels and shrimp.
One-to-one and half kilogrammes descaled and cleaned fish;
Five tablespoons of olive oil;
Two onions, finely chopped;
Two cloves of garlic, crushed;
Two leeks, washed and finely sliced;
Two bay leaves;
Two large ripe tomatoes — peeled, seeded and roughly chopped or one small can of whole peeled tomatoes;
One thick strip of orange zest;
One fennel bulb, sliced;
Quarter cup dry white wine;
One cup fish stock.
Cooking Instructions
1. Heat the olive oil over low heat in a large, heavy-bottomed stockpot.
2. Fry the onions, garlic, leeks, bay leaf, tomatoes, zest and fennel or celery until fragrant, for about two minutes.
3. Add the fish, both whole and pieces and cover with the white wine and fish stock.
4. Bring to the boil and simmer for about 20 minutes.
5. Season with salt and pepper as desired.
6. Serve bouillabaisse with parsley boiled potatoes or breads.
