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Conger eel bouillabaisse



  • 1.

    Take the conger eel fillets and season with olive oil, black pepper and saffron. Place in a frying pan over a moderate heat adding more olive oil to the pan and fry the conger eel in a little olive oil for 2 -3 minutes on each side.

  • 2.

    In another pan heat some olive oil and add the fennel, carrots, celery, shallots, garlic, star anise and cayenne pepper. Cook stirring over a medium heat for a few minutes. Next pour in the white wine and leave to reduce.

  • 3.

    Remove the fish from the frying pan and add to the soup. Deglaze the conger eel pan with a little extra Pernod to catch all the cooking flavours and pour this into the soup as well.

  • 4.

    Now add the fish stock, potatoes, fresh tomato, basil and parsley and cook out for 20 minutes. Finally transferring in batches into a blender blitz until smooth and strain back into the pan through a sieve to get rid of any unwanted bones.

  • 5.

    Simmer for approximately 8 minutes and check for seasoning. Remove from the poaching liquid and divide amongst the four soup bowls. Serve immediately.


Copyright © Gordon Ramsay

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Conger eel bouillabaisse.


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