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maltatoday WEDNESDAY 1 NOVEMBER 2017 14 Food Method 1. Heat a pan and add the olive oil, leek, fennel, star anise, bay leaves and the chilli. Sauté for about 4-5 mins, add the tomato paste and sauté for another minute. Add the fish stock and saffron and bring to a simmer. 2. Let it cook until reduced by a third, then pour in the cream. 3. To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and chilli flakes. 4. Slowly add the oil in a thin stream, whisking continuously. 5. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed. 6. Five minutes before you are ready to serve, bring the stock to a simmer. 7. Add the prawns and cook for 2 mins, then add the fish. Poach for another minute, just until the fish turns opaque. 8. Remove the pan from the heat and season accordingly. 9. Ladle the stew into warm bowl and garnish with little chopped chilli and the rouille. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 October, 2015. Spicy fisherman's soup Servers 4 Ingredients • 1 bouquet garni (1 bay leaf, sprig parsley and thyme) • 2 tbsp olive oil • 2 large leeks, finely sliced • 1 medium fennel bulb, finely sliced • 2 bay leaves • 2 start anise • 2 fresh chillies • 1 tbsp tomato paste (kunserva) • 700ml fish stock • Pinch of saffron strands • 100ml double cream • 200g king prawns • 400g red mullet • 200g lampuki Rouille • 3 egg yolks • ½ tsp salt • Black pepper • 1 lemon, juice only • 1 pinch saffron • 1 pinch chilli flakes • 200ml of olive oil • 200ml of vegetable oil • 2 cloves garlic This fish soup is a long way off the traditional aljotta. A more decadent version, this one is packed with different kinds of white fish as well as shellfish, double cream and saffron and is served in a French style with rouille and crusty bread.