Serves 8
Ingredients:
Sauce:
500g mussels, beards removed
100ml white wine
Pinch saffron
250ml olive oil
Sea salt
10 kaffir lime leaves
500g white fish bones, washed
4 vine-ripened tomatoes, roughly chopped
2 tablespoons tomato jam (see separate recipe)
4 litres chicken stock
Paste:
2 Spanish onions, roughly chopped
3 carrots, peeled and roughly chopped
1 large fennel, roughly chopped
10 cloves garlic
1 x 2cm piece galangal, peeled and finely chopped
Skin of 1 kaffir lime
3 stems lemongrass, outer layer removed, finely chopped
12 scud chillies
2 tablespoon fennel seeds, roasted and ground
2 tablespoon coriander seeds, roasted and ground
3 tablespoon white peppercorns, roasted and ground
200ml olive oil
Seafood for grilling:
Prawns, lobster, fish, squid, etc
Aioli, to serve (see separate recipe)
Aioli Ingredients:
Makes 1 cup
125ml extra virgin olive oil
125ml olive oil
3 cloves garlic
1 teaspoon sea salt
3 egg yolks
Juice of 1/2 lemon
Freshly ground white pepper
Aioli Procedure:
Combine the olive oils.
Crush the garlic and salt together in a mortar with a pestle.
Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens.
Taste and adjust the seasoning if necessary
Procedure:
To make the paste, simply combine all the ingredients except the oil together and puree with a stick blender. Blend to a smooth paste, gradually pouring in the oil as you go.
To make the sauce, put the wine in a large pot with a tight-fitting lid, over a high heat.
When steaming, add the mussels to the pot and steam them open. When all the mussels are open (discard any that don’t open), strain the liquid and reserve. Reserve the mussels and discard the shells.
Combine the saffron with the mussel juice in a small pot and let steep over a low heat until infused.
In a large pot heat the olive oil until smoking. Add the paste with a handful of salt and the kaffir lime leaves, reduce the heat to low and cook for 20 to 30 minutes or until the paste has lost its rawness. Add the mussels, fish bones, tomatoes and tomato jam, and continue to cook for 5 minutes. Pour the chicken stock and saffron water into the pot and bring to the boil; reduce heat and simmer for 25 minutes. Put through the mouli or a ricer and pass through a fine sieve.
Serve with any grilled seafood that takes your fancy – scallops, fish, prawns, yabbies, lobster
and more. Finish with a dollop of garlicky aioli and enjoy
Recipe Author: Neil Perry
Photo By: Jamie Durrant
Restaurant: Rockpool Bar & Grill, Melbourne, 8 Whiteman St, Southbank VIC 3006, Australia
Source: http://www.stolz.com.au/kitchen_articles/essentials_stolz_rockpool_melbourne.pdf