Springbok Kitchen by Duane Heath & Warren Heath

Author:Duane Heath & Warren Heath
Language: eng
Format: epub
Publisher: Random House Struik
Published: 2011-06-16T16:00:00+00:00

MORNÉ DU PLESSIS’

Bouillabaisse

1 T (15 ml) each butter and olive oil

2 onions, chopped

3 cloves garlic, crushed

1 T (15 ml) fish masala

1 C (250 ml) dry white wine

3 large tomatoes, skinned and chopped

2 T (30 ml) sun-dried tomato pesto

1 t (5 ml) dried thyme, or a handful of fresh

1 t (5 ml) dried origanum, or a handful of fresh

2 bay leaves

6 C (1.5 litres) homemade fish stock or 6 x 25 g Ina Paarman’s Real Fish Stock sachets made up with 6 C (1.5 litres) water

1 kg yellowtail, cubed

seasoned sea salt or lemon pepper seasoning

1 kg prawns

250 g calamari, cut into rings

500 g mussels in the shell

8 crayfish tails

½ C (125 ml) fresh cream

a good glug of sherry

MORNÉ’S METHOD:

‘Heat the butter and oil in a large heavy-based pot and sauté the onions. Add the garlic and fish masala and stir-fry for 1 minute. Add the wine and bring to a fast boil for a few minutes. Add the tomatoes, sun-dried tomato pesto, thyme, origanum and bay leaves. Add the fish stock, reduce the heat and simmer gently for 30 minutes. Season the yellowtail with seasoning of your choice. Add to the pot, together with the rest of the seafood. Cook for about 10 minutes or until just done. Do not overcook. Just before serving, stir in the cream and sherry.’

SERVES 8–10

MORNÉ DU PLESSIS: Springbok eighthman 1971–1980, captained South Africa in 15 of his 22 Tests and is statistically the most successful Springbok captain of all time

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