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.
Prawn, mussel, calamari and salmon simmered in rich tomato and chilli garlic cream with roasted fennel. Served with smoked paprika rouille on cinnamon bread.
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
½ tsp Smoked Paprika
Mix all ingredients in a mixing bowl. Cover and refrigerate until ready to serve
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.
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