Signature Bisque

Ingredients

Technique

• In a heavy bottom pot, warm the oil over medium heat and add the onions, celery, fennel, carrots, garlic and shallots- saute until transluscent.
• Add the salted cod and chorizo, cook until the chorizo has slightly browned.
• Add the paprika and fennel seed, continue to cook until it becomes fragrant.
• Add the Tomato paste and cook for 3 minutes stirring the bottom of the pot constantly.
• Add the crushed canned tomatoes, water, potatoes and tarragon. Bring up to a simmer and reduce heat.
• Continue to cook for approximately 45minutes to an hour on low heat until the potatoes are cooked through.
• Remove from heat and let cool enough to be liquidised in a blender. Be careful if the soup is too hot it will fly out the top of the blender. Play it safe and wait until the soup base is almost room temp-warm.
• Puree all of the ingredients together in a blender until smooth.
• If the base is too thick you can adjust the consistency with cold cream, however process on low speed to not “break” the cream.
• Once the soup has been pureed, pass through a small hole strainer pushing all the juice and flavor through the sieve. If blended properly, you should have very little soup base left in the strainer.
• Return the soup to the pot and add the remaining cream if need be to adjust the consistency.
• Season to taste with salt and white pepper. Be careful to go slowly on adding the salt as Salt.
• Cod is a major component of the soup and is already salty.
• Just before serving, melt the cold butter into the soup to give it a silky smooth texture.

Ingredients

Technique

• Combine the vinegar, water and saffron in a microwave safe bowl, heat for 1 minute until a very yellow liquid has developed from the saffron.
• Tear the white bread and place in a food processor.
• Pour the saffron water over the white bread to absorb.
•  Add the egg yolks, garlic and chilli powder. Process to a paste.
• While the food processor is in motion, slowly drizzle the olive oil in to emulsify.
• Turn off the processor and scrape down the sides of the bowl.
• Add a little bit of salt to taste and give the processor a few pulses to incorporate.
• Remove the rouille from the food processor and store in a covered container in the fridge until ready to use.

Ingredients

Technique

• Preheat your oven to 170 degrees Celsius.
• On an angle, remove the heels of the baguette. Slice into 10 equal portions about 3cm thick.
• Place on a parchment-lined baking pan and brush evenly with the extra virgin olive oil.
• Sprinkle, salt, espelette chilli, chopped parsley over the oiled baguette.
• Top with freshly ground black pepper and place in the oven to toast. Approximately 8-10 minutes.
• Once the baguette slices are toasted on the outside  Once the baguette slices are toasted on the outside.
• With a garlic clove, rub firmly into each slice of toasted baguette, the crunchy bread will absorb the garlic and oil from the garlic into the bread giving you a nice pungent garlic bread.
• Reserve on the side until ready to serve.