Bouillon

You can also use it as a poaching liquid for fish and shell fish, quenelles and chicken. It freezes well, so it's worth making a lot and then keeping, but for now let's just make a batch for a dinner party.

We are going to use:

1 litre (2 pints) of water
2 onions, finely chopped
1 diced leek
4 tomatoes, chopped
1 tsp crushed coriander (cilantro) seeds
6 unpeeled garlic cloves, bruised*
2 bay leaves
1 pinch of saffron
the pared off rind of 1 orange (use a potato peeler)
1 glass dry vermouth or very dry white wine
2 chili peppers, chopped (do not de-seed)
sea salt and black pepper to taste
2 tbs olive oil

*Bruise the garlic by laying the flat of a knife blade on top and thumping it hard with the side of your fist. It will flatten in a squishy, satisfying sort of way. Use everything, skin as well.

Method

Cook the leek and onion in the olive oil until soft. Add in the tomatoes and garlic. Cook for two minutes while stirring, add half the water and simmer, covered, for 10 minutes.

Take of the lid, bring to the boil and reduce for 2 minutes, then allow to cool a little and blitz the mix in a food processor until reasonably smooth. Don't worry about the tomato seeds or garlic skin.

Return the puree to the pan and stir in all the remaining ingredients except the salt and pepper. Bring to the boil and then simmer for 40 minutes, partially covered. If it reduces too much, add more water. You are hoping to end up with pretty much the same amount of liquid as you started out with.

At the end of cooking time pass the mixture through a sieve, which of course will strain it, and discard everything except the bouillon. Adjust the seasoning with sea salt and black pepper.

Now, anything poached in this will take on a saffron hue, so if you don't want that to happen, leave out the saffron in the first place. It will also have a chili flavor, so the same thing applies to the chilis.

If you want to make an authentic bouillabaisse with it, just add enough mixed types of fish for each person and sprinkle some torn up flat leaf parsley on top just before serving.

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First published on Qassia