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Ingredients (Serves 4)
1 x 400 g whole scorpion fish
1 cod fillet unskinned (300 g)
12 jumbo shrimp with heads
Bouillon
50 ml olive oil
1 onion, chopped
10 garlic cloves, chopped
100 g kimchi (rib), chopped
1 tablespoon tomato paste
10 anise seeds 1 star anise
Salt, saffron1 sprig thyme
500 g waxy potatoes
Salt
Stuffed Lettuce "Calm Morning"
1 small head lettuce
30 ml olive oil
250 g daikon radish (mooli), thinly sliced
1 leek, thinly sliced
150 g kimchi (mildly spiced), thinly sliced
1 onion, thinly sliced
1 pinch of sugar
1 tomato, peeled seeded and chopped
50 ml coconut milk
50 g kimchi leaves, sliced
Juice of 1 lemon or Pastis (optional)
Salt, freshly ground pepper
50 ml olive oilz |
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Fillet the scorpion fish. Do not remove the skin. Cut the fillets of each fish in 4 pieces. Peel the jumbo shrimp. Set aside. Reserve the head and bones of the scorpion fish and the jumbo shrimp heads. |
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Bouillon: Heat the olive oil in a saucepan and sweat the onion, garlic and kimchi. Add the tomato paste, the anise seeds and star anise, then the scorpion fish head and bones plus the jumbo shrimp heads. Pour enough water into the saucepan to barely cover its contents. Add some salt, a pinch of saffron and the sprig of thyme. Simmer for 20 minutes, skimming frequently. Strain through a china cap(chinois). Return the strained bouillon to the heat and reduce by one-third.
Peel the potatoes. Cut each one into a cylinder shape. Slice evenly 3~4 mm thick. Cook in boiling salted water. Set aside. |
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Stuffed Lettuce "Calm Morning": Separate the lettuce leaves and blanch. Refresh in cold water. Drain. Put the olive oil into the saucepan and heat over medium heat. Add the sliced daikon radish, leek, kimchi, onion and a pinch of sugar. Cook until the mixture reduces to compote. Stuff the blanched lettuce leaves with this mixture. Set aside. |
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Pour the reduced bouillon into a blender. Add the tomato, coconut milk, kimchi leaf and the lemon juice (or Pastis). Process until emulsified and frothy. Strain through a china cap(chinois). Rectify the seasoning. The bouillon must remain frothy. |
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Steam the stuffed lettuce leaves and the potatoes to reheat. |
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At the last moment, heat 50 ml of oil in a frying pan. Add the jumbo shrimps and quickly pan fry, remove and add the pieces of filleted fish, skin side down only. Season.
Serve the bouillabaisse in shallow bowls with stuffed lettuce leaves, fish pieces and jumbo shrimps. |
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