The Best Guide for the NN12 Area

Summer Vegetable Bouillabaisse

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients

1 small onion, thinly sliced
2 small carrots, peeled and sliced
2 cloves garlic, 1 chopped, 1 left whole
2 large tomatoes, deseeded & chopped
1 small courgette, chopped
5 new potatoes, scrubbed and sliced
5 tbsps olive oil
fresh herbs, 1 sprig each thyme, rosemary, parsley, chopped
1 bay leaf
pinch saffron threads
2 thin strips orange zest
175g shelled weight broad beans/peas
2 eggs
2 slices bread
salt & pepper to season

Instructions

Heat 4 tbsps olive oil in a pan, fry until translucent, then add the rosemary, thyme, 1 clove of chopped garlic, orange zest, bay leaf. Cook for another minute. Add the saffron threads with 1 pint boiling water, potatoes and tomatoes. Season with salt & pepper. Boil for 6 minutes. Add the beans/peas & courgettes & cook for another 3 minutes. Reduce the heat to a simmer, make 2 wells in the vegetables & crack the eggs into them. While they are cooking, toast the bread and rub with the remaining whole garlic clove. Place the toast in 2 bowls, drizzle with the remaining olive oil. Lift the eggs out with a spoon and pour the remaining vegetables around. Sprinkle with chopped parsley.

Also good with a piece of grilled fish on top instead of the egg.

With this recipe we love: Sauvignon Blanc 'Marigny-Neuf', Ampelidae

This elegant French white has stunning clarity, a wonderful racy grip and tremendous liveliness. There’s lots of textbook gooseberries, nettles and guava and a vibrant finish.

Bottle price (single bottle): £10.99 – a 10% discount applies to a case of six bottles of this wine, available to pre-order from 15th June 2009
Serve immediately.

   

Courtesy of http://www.riverfordsacrewell.co.uk/

Report this article as inappropriate

Comments

You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.