Lake Victoria Bouillabaisse (or Fish Stew)
Author: Kiran Jethwa
Recipe type: Entree
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 6
Whilst filming Tales from the Bush Larder I went to Africa’s largest lake, Lake Victoria. Here I went canoeing with the Omena fishermen and watched as they set their vast nets out into the water. The windy conditions were made even more difficult by the fact that it was at night. It was all made worthwhile when the nets came in and we had caught what we were looking for – some lovely Tilapia, Nile Perch and Catfish.
Ingredients
- 3 pounds of at least 3 different kinds of fish fillets, (Tilapia, Nile Perch, Catfish)
- ½ cup Olive oil
- 1 cup thinly sliced onions
- 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
- 2 cloves garlic, crushed
- 1 large tomato, chopped, or ½ cup canned tomatoes
- 1 sweet red pepper, chopped
- 4 stalks celery, thinly sliced
- 2-inch slice of fennel or 1 teaspoon of fennel seed
- 3 sprigs fresh thyme or ¾ teaspoon dried thyme
- 1 bay leaf
- 2-3 whole cloves
- Zest of half an orange
- ½ teaspoon powdered saffron
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup clam juice or fish broth
- 2 Tbps lemon juice
- ⅔ cup white wine
- Sliced French bread
Ingredients for Sauce Rouille
- 1 Tbsp hot fish stock or clam broth
- 2 cloves peeled garlic
- 1 small red hot pepper
- ½ teaspoon salt
- ¼ cup soft white bread, pulled into bits
- ½ cup olive oil
Instructions
- Heat ¼ cup of the olive oil in a large saucepan. When it is hot, add onions and shallots (or leeks). Sauté for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon until well coated. Then add another ¼ cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown.
- Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes.
- Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer.
- At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slightly toasted. Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille.
Instructions for Sauce Rouille:
- Put hot fish stock or clam broth into the bottom of a blender.
- Add garlic and red hot pepper, salt and bread. Blend until very smooth.
- With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.
- At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about ½ a teaspoon that you stir into your soup. Use gingerly as you would with Tabasco.
