Recipe Courtesy of Chef Patrice Rames, Bistro St Tropez
Ingredients:
4 oz olive oil
4 shallots
16 cherries tomatoes
8 fingerling potatoes or red bliss potatoes
32 cockles clams
40 mussels
8 (four ounce portions) striped bass fillet
4 oz Pernod
8 oz sauvignon blanc
16 oz of fish fumet(stock)
4 pinch saffron
Salt and pepper to taste
Italian parsley 1 bunch
Optional
12 toasted baguette slices
2 oz saffron aioli(garlic mayo with saffron)
Directions:
In a large pan on medium heat add olive oil.
Sauté shallots, cherry tomatoes, potatoes
Add the cockles clams and deglaze with pernod
Wait 15 sec for the alcohol to dissipate then add white wine and fish stock
Slowly put the striped bass fillet in pan and sprinkle saffron threads in the broth
Bring to a simmer and add mussels
At this point the clams should have opened and your fish should be cooked (approximately 5 minutes)
Dish is ready to serve when mussels are fully open
Garnish with chopped parsley and serve soup in a separate bowl with saffron croutons
