Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Jars Perard; (fish soup) |
| 350 millilitres | White wine; (12fl oz) |
| 12 | Shallots |
| 12 | Mussels |
| 12 | Prawns |
| 6 | Langoustines |
| Butter | |
| Gruyere cheese | |
| Croutons | |
| 1 teaspoon | Mustard |
| 3 | Hard boiled egg yokes |
| 3 cans | Anchovy fillets |
| 2 | Cloves garlic |
| Lemon juice | |
| 1 tablespoon | Harissa |
| Saffron | |
| Parsley | |
| 2 litres | Water; (3 1/2pints) |
| Olive oil | |
| Scallops | |
| Cod pieces | |
| Lemon rind |
FOR THE ROUILLE
Pour white wine into a saucepan and boil. Add shallots, garlic and mussels and cover with a lid.
For the Rouille: Add 1 tsp mustard, 3 hard boiled egg yolks, 3 tins of anchovies, 2 cloves garlic, splash of lemon juice and 2 egg yolks together.
Pour in olive oil slowly. Put in a bowl with the saffron and harissa.
Blend.
When mussels open add chunks of cod. Add the Perard soup. Simmer for 20 minutes.
Fry the scallops, prawns, shallots in oil, add pepper, grated lemon rind and flat leaf parsley in a pan with butter. Add soup. Bring to the boil. 3 minutes before you serve add langoustines.
Serve with small dishes of croutons, rouille and grated gruyere cheese.
Converted by MC_Buster.
Per serving: 527 Calories (kcal); 6g Total Fat; (17% calories from fat); 30g Protein; 32g Carbohydrate; 64mg Cholesterol; 1145mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 4½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.