Justine Drake Cooks Seafood Soup for Two Oceans Wines

justine drake cooks for two oceans

One of the best ways to warm up in winter is to eat something hot and delicious. Famed culinary maverick Justine Drake has the perfect offer in this regard, with a delectable Mediterranean Fish Soup and Red Pepper Rouille. This meal is perfect as either a starter or a main and, as suggests Drake, should be served with fresh, crusty bread and a glass (or two) of Two Oceans’ Sauvignon Blanc.

Although the Rouille (a creamy red pepper, garlic and chilli sauce) is not essential, Drake states that it really does take the soup to a whole new level. Also, the addition of the odd fish head or shellfish carcass present in the cooking process may sound a little bizarre to the unimaginative, but they add depth of flavour to the soup- just remember to remove them before serving!

Ingredients for the Mediterranean Soup

2 to 3 Tbsp (30 – 45 ml) olive oil

3 cloves garlic, chopped

1 tsp (5 ml) paprika

1 onion, chopped

2 to 3 carrots, peeled and chopped

3 sticks celery, chopped

1 bulb fennel, finely sliced

1 litre chicken or fish stock

1 cup (250 ml) Two Oceans Sauvignon Blanc

6 to 8 black peppercorns

1 bay leaf

5 ml (1 tsp) each sugar and salt

Fish heads and shellfish carcasses (optional)

500 g filleted white fish, skinned and cubed, such as hake, panga, santer or gurnard

250 g calamari rings

250 g mussels

4 ripe tomatoes cut into wedges

Milled pepper

Handful of parsley, chopped

Method

Heat olive oil in a large pot and sauté garlic and paprika for about 30 seconds.

Add onion, carrots, celery and fennel and cook, stirring occasionally, for 5 minutes.

Add stock, wine, peppercorns, bay leaf, sugar and salt.

If you have fish heads or bones, now is the time to toss them in.

Cover and simmer for 10 to 15 minutes.

Remove fish heads and bones and add fresh fish, calamari, mussels and tomatoes.

Cook for 5 to 8 minutes and remove from heat.

Stir in parsley and adjust seasoning to taste.

Serve with lots of crusty bread and rouille.

Rouille Ingredients

2 red peppers, char-grilled and peeled

1 red chilli, char-grilled and peeled

2 cloves garlic, char-grilled and peeled

1/4 cup (60 ml) olive oil

1 tsp (5 ml) paprika

¼ cup (60 ml) fresh, white breadcrumbs

Salt and milled pepper

Method

Peel peppers, chilli and garlic and place flesh in a food processor.

Add breadcrumbs, paprika and seasoning.

Pulse, adding olive oil, bit by bit.

The mixture should be thick but spreadable (if the rouille is not spreadable enough, add a spoonful or two of the broth below to thin it and pulse again)

For even more delicious seafood recipes, paired with Two Oceans Wines, visit the Two Oceans website or have a look at their Facebook page.

Justine Drake Cooks Seafood Soup for Two Oceans Wines

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