Bouillabaisse Of Fresh Peas With Poached Eggs Recipes

Steps:

• Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
• Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
• Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
• Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

Steps:

• Preheat oven to 350 degrees.
• Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans.
• Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.
• Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately.

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.