SEAFOOD HOTPOT WITH SMOKED PAPRIKA ROUILLE

Follow the recipe below to find out how you can make chef Deena Naidoo’s seafood hotpot with smoked paprika rouille.  MasterChef SA’s first winner, who runs Aarya restaurant at Montecasino, recently indulged us with this delectable dish at the Tsogo Sun Festive Feast, held in July at Southern Sun The Cullinan in Cape Town and with the recipe below, you too can have a taste of what we enjoyed on that fine winter afternoon.

Chef Deena Naidoo

 

Prawn, mussel, calamari and salmon simmered in rich tomato and chilli garlic cream with roasted fennel. Served with smoked paprika rouille on cinnamon bread.

Ingredients

60ml Olive Oil

1 TBSP Garlic Paste

1 Stalk Celery Diced

1 Carrot Diced

½ Medium Onion finely diced

1 Medium Fennel

1 tbsp Tomato paste

1 Cup Dry White Wine

5 or 6 Ripe Tomatoes (Skinned, Deseeded and Chopped)

½ tsp Sugar

6 Cups Fish or Chicken Stock

1 bouquet garni or 1 teaspoon 1/2 dried oregano & 1/2 teaspoon dried thyme (1tsp if Fresh)

2 Bay leaves

Total of 1kg combined

Deveined Prawns, Salmon sliced, Calamari and Mussels in Shell

 

 Smoked paprika rouille

100ml good quality mayonnaise

2ml chilli flakes

Salt

½ tsp Smoked Paprika

Mix all ingredients in a mixing bowl. Cover and refrigerate until ready to serve

 

Method

Slice fennel into 2mm slices, grill on hot griller to form char grilled marks, remove and set aside

Add Olive oil into a large stockpot and place onto heat

Add diced celery, carrot, onion and garlic paste

Continue until vegetables are soft, add tomato paste and stir in well

Add wine to deglaze simmer until alcohol has cooked out

Add the tomatoes and sugar continue to simmer for 5 minutes

Pour in fish stock, add bay leaves 1 bouquet garni OR dried/fresh oregano and dried/fresh thyme

Stir cover and simmer for 20 minutes.

Add salmon and calamari simmer for 3 minutes

Add char grilled fennel slices, prawns and mussels simmer for further 3 minutes.

Remove bay leaves and bouquet garni

Season to taste with salt and ground black pepper

Garnish with fresh chopped fresh parsley

Serve with toasted french bread slices smeared with smoked paprika rouille.

 Seafood Hotpot close up

 

 

Visit www.tsogosun.com for more information.