Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

Fennel and Orange Salad: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-coverImages and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Fennel and orange salad

Serves 4

“Use blood oranges when they’re in season or add some shaved raw globe artichokes.” (p.76)

fennel-and-orange-salad

Ingredients

1 large fennel bulb, halved lengthways  and thinly sliced

3 baby red radishes, thinly sliced

2 oranges, rind and white pith removed, sliced into rounds

1 large avocado, quartered and sliced

seeds of 1/2 pomegranate

2 tablespoons dill sprigs (optional)

 

Orange dressing

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

 

 

Method

 

To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

 

Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.