Try this Cape style Bouillabaisse

Here’s a local Capetonian twist on a classic Provençal fish stew, bouillabaisse

Bouillabaise is perhaps the most famous Meditterranean fish stew and originated in the French seaside city of Marseille. Although the classic recipe will always hold its own in terms of culinary greatness, Cape Town’s own version is very much worth a try.

Sinn’s Cape Bouillabaisse (serves 4)
Courtesy of Thomas Sinn

200g Line fish (Kob or Kingklip)
200g Red Roman
12 cleaned prawns
20 cleaned baby calamari with tentacles
32 steamed mussels out of the shell (reserve juice)
2 leeks finely cut
1 red pepper finely cut
500ml fish consommé and reserved mussel juice
1g saffron
20 ml vermouth
20 ml pernod
1 chopped garlic clove
100g butter
50g (homemade) mayonnaise with pesto

Reduce fish consommé with saffron to about half add mussel juice, vermouth and pernod. Grill all seafood and set aside. Sweat garlic, leeks and pepper in large sauce pan add fish saffron reduction, bring to rapid boil add cold butter and boil vigorously for 2 minutes. divide seafood in 4 bowels – heat and fill with liquid. Garnish with mayonnaise and serve with garlic croutons.

Sinn’s restaurant is located at Wembley Square in Mc Kenzie Road, Gardens, Cape Town. Open every day 09:00-23:00. For more info, call + 27 21 4650967.

To find out more about Cape Town’s amazing restaurants, visit Eating Out.